Know any good citris cookie recipes like lemon tea cookies which is what I'm making?

Question

I'd like orange flavor or just something thats not lemon since I'm making lemon.

Answer 1

Orange Sandwich Cookies

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened at room temperature
Freshly grated zest of 2 medium oranges
2/3 cup sifted confectioners' sugar
3/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1 1/2 cups sifted flour
Confectioners' sugar for dusting
Cookie filling, recipe follows

Preheat the oven to 325 degrees.
In a mixer fitted with a paddle attachment (or using a hand mixer), mix the butter, orange zest and confectioners' sugar until light and fluffy. Add the vanilla and salt and mix. Add the sifted flour and mix until smooth. Refrigerate 30 minutes. On ungreased cookie sheets, working in batches if necessary, drop level teaspoons of the chilled dough 2 1/2 inches apart. One by one, pick up the dough balls, roll into a smooth ball, and replace on the cookie sheet. Spread about 3 tablespoons of confectioners' sugar on a plate. Dip the bottom of a drinking glass into the sugar and use it to press the dough balls flat, into 1 1/4-inch circles. Repeatedly dip the glass into the sugar as needed to keep the bottom dry and coated. Bake until golden brown around the edges, 12 to 15 minutes. Let cool on the cookie sheets for 2 minutes. Transfer to wire racks and let cool completely.
To assemble the cookies, liberally spread half of the orange cookies with cocoa filling, keeping the filling a little bit away from the edges. Cover with a plain cookie and press together gently to create a sandwich. Store in an airtight container.

Filling:
1/2 cup sifted unsweetened cocoa powder
2/3 cup granulated sugar
3 tablespoons unsalted butter
1/3 cup heavy cream

Filling: In a small bowl, mix the cocoa and sugar. In a saucepan, melt the butter over low heat. Add the cocoa mixture and the cream and cook, stirring, until thickened, about 3 minutes. Set aside to cool; the mixture will thicken as it cools.
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Iced Citrus Crackle Cookie

Dough:
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups sugar
1 tablespoon finely grated citrus zest (Meyer or regular lemon, tangerine or lime)
2 large egg yolks, room temperature
3/4 teaspoon lemon extract (or use all orange extract for tangerine cookies)
1/4 teaspoon orange extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon fine salt
Icing:
1 cup confectioners' sugar, sifted
2 tablespoons colored sanding sugar (yellow, orange or green, depending on the flavor of the cookie)
1 tablespoon finely grated citrus zest (the same flavor of the cookie)
2 to 3 tablespoons freshly squeezed citrus juice (the same flavor of the cookie)


Evenly space the oven racks in the oven and preheat to 375 degrees F. on the convection setting, if available. Line 2 baking sheets with parchment paper or silicone mats.
Beat the butter in a medium bowl with an electric mixer on medium-high heat until smooth. Add the sugar and citrus zest and continue to beat until light and fluffy, about 2 minutes. (The creaming is important to get a great texture so don't skimp here.) Add the yolks, 1 at a time, beating well after each addition. Beat in the extracts.

Whisk the flour, baking soda and salt together in a bowl. Stir the dry ingredients into the wet mixture, mixing at low speed to make a soft dough.

Scoop the dough into rounded heaping tablespoons with a cookie scoop or measuring spoon. Space the cookies about 2-inches apart on the prepared pans. Freeze for at least 30 minutes. (The cookies can be frozen for up to 1 month.)

Bake the cookies, straight from the freezer, until edges are firm and bottoms are lightly browned, 15 to 17 minutes. Transfer to a rack to cool.

For icing: Mix the confectioners' sugar, colored sugar and appropriate flavored zest in a medium bowl. Add the citrus juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but keep in mind that if the icing is too loose it won't set.) Dip the rounded side of the cooled cookies into the icing; then let the excess icing fall back into the bowl. Dry cookies icing side up on a rack. Serve.

Store in an airtight container for up to 4 days
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Pistachio Lime Cookies

3 cups sugar
1/2 cup lime zest, about 6 to 8 limes
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, chilled
6 ounces shelled pistachios
5 egg yolks
2 teaspoons vanilla extract
1/8 teaspoon natural almond extract
3/4 cup fresh lime juice

Preheat oven to 350 degrees F.
In a food processor work bowl, add sugar and lime zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lime sugar in a separate bowl for later use.

Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and 3 ounces of the pistachios. Process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds. Add remaining pistachios and mix briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside.

In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together.

Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.

Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lime sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool.


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Citrus Shortbreads

3 clementine oranges or small tangerines, washed and dried
3/4 cup sugar
3 cups all-purpose flour
6 tablespoons cornstarch
1/4 teaspoon fine salt
3/4 pound unsalted butter (3 sticks), softened

Preheat oven to 325 degrees F. Butter a 9 by 12 1/2-inch baking sheet pan, line with parchment paper, and butter the paper.
Finely grate the skin (zest) off all 3 clementines, making sure you peel only the orange skin and not the bitter white pith. Puree the zest with 1/4 cup of the sugar in a food processor until minced, about 1 to 2 minutes.

Whisk the flour, cornstarch, and salt in a bowl. In a standing mixer fitted with the paddle attachment, cream the butter with the remaining 1/2 cup sugar on medium, until light and fluffy, about 8 minutes. Add the clementine-sugar mixture and beat for another minute. While mixing on low speed, add the dry ingredients and mix just until combined. Do not overwork the dough. Transfer dough to prepared pan, spreading it out as evenly as possible. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Cut the dough into bars about 1 by 3 inches with a sharp knife, while still in the pan. Prick a decorative pattern in the shortbreads with a fork or a wooden skewer. Bake until golden, about 1 hour and 10 to 20 minutes. Let stand for 5 minutes and then re-cut the bars along the previous cuts. Let cool completely on racks. Store the cookies in a sealed container for up to 2 weeks.

Answer 2

Lemon Shortbread a million cup butter, softened a million/2 cup granulated sugar a million tablespoon lemon zest 2 a million/2 cups all purpose flour Preheat oven to 325 levels. Cream butter and sugar in a huge bowl. upload lemon zest and combine properly. by skill of hand, stir in flour a touch at a time. Dough would be crumbly, so sell off it out onto a counter precise or pastry board and paintings it jointly by skill of hand till delicate. Pat or roll dough out right into a rectangle that's a pair of million/2 inch thick. cut back into small squares, rectangles or diamonds (whichever you want). organize cookies on ungreased baking sheet (i take advantage of parchment paper for basic cleanup) and bake 20-25 minutes in a preheated 325 degree oven till the backside edges are in simple terms beginning as much as brown.

Answer 3

Citrus Sugar CookieMakes about 30

3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups granulated sugar
1/4 cup packed light-brown sugar
2 large eggs
2 tablespoons finely chopped candied orange peel
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1 teaspoon grated orange zest
6 drops lemon oil
3 drops lime oil
3 drops orange oil
Fine sanding sugar, for sprinkling



1. Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper; set aside. Sift together flour, baking soda, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and the granulated and brown sugars on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating to incorporate after each addition. Mix in candied orange peel, the zests, and the oils. Reduce mixer speed to low, and slowly add dry ingredients. Beat until fully combined and dough begins to form around paddle.

3. Use a 2-inch ice-cream scoop to drop cookies onto prepared baking sheets about 2 inches apart. Flatten cookies with palm of hand. Sprinkle with sanding sugar. Using a pastry brush, lightly brush tops with water. Sprinkle with more sanding sugar. Transfer to oven, and bake until just beginning to brown at edges, 12 to 15 minutes. Remove from oven. Transfer cookies to wire rack to cool completely.

Answer 4

Lime Tea Cookies
INGREDIENTS
2 teaspoons lime juice
1/3 cup milk
1/2 cup butter, softened
3/4 cup white sugar
1 egg
2 teaspoons lime zest
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons lime juice
1/4 cup white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.


Orange Shortbread Tea Cookies
This recipe makes about 72 cookies


3/4 cup butter, unsalted (1 1/2 sticks)
1 1/4 cups confectioners' sugar
4 large egg yolks
2 teaspoons vanilla extract
1 teaspoon finely grated orange zest
3 cups flour



1. Preheat the oven to 325°F.
2. With an electric mixer, beat the butter until smooth, about 2 to 3 minutes.

3. Gradually add the confectioners' sugar and beat until the mixture is pale and fluffy.

4. Beat in the egg yolks, vanilla extract, salt and orange zest.

5. Stir in the flour.

6. Chill the dough for about 15 minutes, until firm enough to handle, or 1 hour if you want to make cut-out cookies. Shape into 4 logs that are 1 1/2" in diameter and cover with plastic wrap. Chill. (This can be done in advance and stored in the refrigerator for up to 3 days or in the freezer for 1 month.)

7. When the logs of dough are very firm, slice them about 1/4"-thick and place 1" apart on an ungreased baking sheet. If making cut-out cookies, roll the dough on a floured surface and cut as desired.

8. Bake until very pale golden brown, about 8 to 10 minutes. Remove from the baking sheet and let cool.


Serving Size: 2 cookies

Answer 5

try adding 1/2 tsp ginger to any cookie recipe... it will give it a bit of a zing and is delicious in pretty much all recepies!

Answer 6

http://allrecipes.com/Recipe/Orange-Cream-Cookies/Detail.aspx


these are great!!!