Orange-Pecan Icebox Cookies Recipe

Orange-Pecan Icebox Cookies Recipe
Orange-Pecan Icebox Cookies Recipe photo by Taste of Home
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Orange-Pecan Icebox Cookies Recipe

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These crisp cookies have a nice orange flavor and are chock-full of pecans, but the aren't overly sweet.
MAKES:
72 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.
MAKES:
72 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 tablespoons orange juice
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup finely chopped pecans

Directions

In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in the egg, orange juice, orange peel and extracts. Combine the flour, salt, baking soda and baking powder; gradually add to the creamed mixture and mix well. Stir in pecans. Shape dough into four 5-in. rolls; wrap each in plastic wrap. Refrigerate for 3-4 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 9-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 6 dozen.
Originally published as Orange-Pecan Icebox Cookies in Country Extra January 2005, p49

Nutritional Facts

1 each: 65 calories, 4g fat (1g saturated fat), 6mg cholesterol, 41mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 tablespoons orange juice
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup finely chopped pecans
  1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in the egg, orange juice, orange peel and extracts. Combine the flour, salt, baking soda and baking powder; gradually add to the creamed mixture and mix well. Stir in pecans. Shape dough into four 5-in. rolls; wrap each in plastic wrap. Refrigerate for 3-4 hours or until firm.
  2. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 9-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 6 dozen.
Originally published as Orange-Pecan Icebox Cookies in Country Extra January 2005, p49

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