Orange Almond Cookies Recipe

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Orange Almond Cookies Recipe

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I combined two recipes to make cookies with the shape and taste of sunny oranges. The whole almonds on top add an attractive finishing touch. —Valerie Belley, Saint Louis, Missouri
MAKES:
42 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch
MAKES:
42 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch

Ingredients

  • 1 cup shortening
  • 1 cup sugar, divided
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 tablespoon grated orange peel
  • 3/4 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking soda
  • 1/2 cup chopped almonds, toasted
  • 7 drops yellow food coloring
  • 3 drops red food coloring
  • Whole almonds, optional

Directions

Preheat oven to 350°. In a large bowl, cream shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg, orange peel and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in chopped almonds.
Place remaining sugar in a small bowl; stir in food coloring. Shape level tablespoons of dough into balls; roll in sugar mixture. Place 1 in. apart on parchment paper-lined baking sheets. If desired, press a whole almond onto top of each cookie.
Bake 12-14 minutes or until bottoms are golden brown. Remove from pans to wire racks to cool. Yield: about 3-1/2 dozen.
Originally published as Orange Almond Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p230

  • 1 cup shortening
  • 1 cup sugar, divided
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 tablespoon grated orange peel
  • 3/4 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking soda
  • 1/2 cup chopped almonds, toasted
  • 7 drops yellow food coloring
  • 3 drops red food coloring
  • Whole almonds, optional
  1. Preheat oven to 350°. In a large bowl, cream shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg, orange peel and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in chopped almonds.
  2. Place remaining sugar in a small bowl; stir in food coloring. Shape level tablespoons of dough into balls; roll in sugar mixture. Place 1 in. apart on parchment paper-lined baking sheets. If desired, press a whole almond onto top of each cookie.
  3. Bake 12-14 minutes or until bottoms are golden brown. Remove from pans to wire racks to cool. Yield: about 3-1/2 dozen.
Originally published as Orange Almond Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p230

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