How To make Orange Topped Sugar Rounds
16 oz Refrigerator sugar cookies
Sliced 4 oz Whipped cream cheese
1 tb Honey
1 ts Lemon juice
11 oz Mandarin orange sections;
-drained Arrange pieces of cookie dough on 2 large cookie sheets. Bake according to package directions. Cool on wire rack for 5 minutes. Meanwhile, in a bowl, stir whipped cream cheese, honey and lemon juice. Spread some atop each cookie. Top each cookie with a drained mandarin orange section. SOURCE: Better Homes & Gardens Quick & Easy Cookbook. -----
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Delicious melt in your mouth Orange Sugar Cookies / Polvorones de Naranja The perfect cookie for this Christmas and holiday season
Don't forget to add the sugar at the 2:43 mark along with the flour, It was left out of the video
Deliciosos polvorones de Naranja que se derriten en la boca. Pefectos para Navidad y fiestas de la temporada
No olviden agregar el azucar en la marca de 2:43 minutos junto con la harina, no salio en el video
How to Make Different Spun Sugar Decorations/ Garnishes.
Recipe on how to make multiple different spun sugar decorations. Beautiful garnish for desserts.
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Easy Chocolate Sugar Cookies
These chocolate sugar cookies are easy to make, so delicious, and perfect for cut outs since they don’t spread in the oven! You’ll love my trick for no mess rolling out too!
✅ RECIPE:
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Link for the rolling pin I used:
Link for the round cookie cutters:
Have you had a chocolate sugar cookie? They are so tasty and backed with flavor but still perfect for decorating and populating that holiday cookie tray!
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How to Make Sugar Cookies with Sprinkles! | LIVESTREAM w/ Anna Olson
Recipe below! Get a SIGNED copy of Anna’s new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles:
Tune in and bake with Anna! These classic sugar cookies are guaranteed to brighten anyone’s day. They’re easy to make, and the colourful sprinkles provide a little crunch and a whole lot of joy.
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• Recipe •
Makes about 2 dozen cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
The cookies will keep in an airtight container at room temperature for up to 3 days.
• Ingredients •
1 cup (250 mL) candy sprinkles, for decorating
2 oz (60 g) white baking/couverture chocolate, chopped
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) granulated sugar
½ cup (65 g) icing sugar
1 large egg
2 tsp vanilla extract
1⅔ cups (250 g) all-purpose flour
2 Tbsp (16 g) cornstarch
1 tsp baking soda
½ tsp fine salt
• Directions •
1. Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper. Place the candy sprinkles in a wide shallow dish.
2. Melt the white chocolate in a metal bowl set over a pot of barely simmering water, stirring gently until melted. Set aside to cool (but using it while still a little warm is OK).
The white chocolate adds sweetness and moisture to this cookie, keeping the centre nice and soft.
3. Cream the butter, granulated sugar and icing sugar together until smooth. Add the egg and vanilla, beating well. Stir in the white chocolate.
The batter won’t be smooth after you add the egg, but once you stir in the white chocolate, the batter will smooth out.
4. Sift in the flour, cornstarch, baking soda and salt and stir until well blended. Scoop a tablespoonful of dough and roll between your palms to form a ball. Roll each ball in sprinkles to coat it completely and set it on the baking tray. Repeat with the remaining dough, leaving 2 inches (5 cm) between each cookie.
Most sprinkles are designed to hold their shape and colour in the oven, but some do bleed or melt. You might want to test-bake a cookie to see how the sprinkles behave before rolling them all.
5. Bake the cookies for about 12 minutes, until they are lightly browned on the bottom. Remove the trays from the oven and immediately smack them against the counter, to collapse the cookies. Cool the cookies on their trays on a rack.
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Lemon Sugar Cookie Chicks | Baking Recipe +Tutorial
Try out these adorable chick cookies! Just in time for Easter and perfect for spring picnics! Inspired by: @RosannaPansino Baking All Year Round:
Cookies:
In a medium mixing bowl, mix together:
1 ¾ cups all purpose flour
½ tsp salt
¼ tsp baking powder
¼ tsp baking soda
Set aside.
In a large mixing bowl, beat together 8 tbsp (1 stick) of butter and ¾ cup of granulated sugar for about 3 mins. The mixture should be fluffy and lighter in color.
Add 1 egg and mix again.
Add 1 tbsp lemon zest and 2 tbsp lemon juice. Optional: add food coloring
Mix until all ingredients are combined.
Cover the bowl with plastic wrap and let rest in the fridge for 1 hour.
Preheat oven to 350 degrees F.
Roll all dough into 1 tbsp sized balls and split dough into ⅔ on one lined baking sheet, and ⅓ on the other.
Roll ⅔ of the dough balls (the one baking sheet) in powdered sugar and the other ⅓ in granulated sugar.
Cut the balls rolled in granulated sugar in half.
Spread out the powdered sugar-covered dough balls across the 2 baking sheets and place the cut side of a granulated sugar half-ball against a powdered sugar ball.
Bake the cookies for 8-10 minutes, until they are just beginning to look golden brown.
Let cool before decorating.
Royal Icing:
Use an electric hand mixer to beat together:
2 egg whites
2 cups powdered sugar
⅛ tsp cream of tartar
for 5 mins until thick and smooth.
Add in:
½ tsp honey
⅛ tsp salt
⅛ tsp vanilla extract
Mix for 1 more min until smooth.
Separate the icing into 2 bowls, about 85% in one bowl and about 15% in the second bowl.
Use red + yellow food dyes to color the 1st bowl orange for the beaks and feet.
Use blue food dye to color the 2nd bowl blue for the eyes.
Decorate the cookies by putting two blue dots and an orange triangle on the head of the chicks and two lines with two branches each on the bottom of the bottom cookie.
Enjoy!
Orange Sugar Cookie Mango Sherbet Sandwich
This video shows how to make orange sugar cookie mango sherbet sandwiches.