Orange-Rosemary Icebox Cookies

Grated zest of 1 orange

2/3 c. granulated sugar

1/4 c. confectioners' sugar

1 T. finely chopped fresh rosemary

1/2 t. kosher salt

2 sticks unsalted butter, at room temperature

1 large egg, separated, plus 1 egg yolk

2 c. all-purpose flour

2 T. sanding sugar

Combine the orange zest, granulated sugar, confectioners' sugar, rosemary, and salt in a food processor and process, scraping the bowl occasionally, until the mixture is sandy and turns orange, about 1 minute. Add the butter and process until creamy, 1-2 minutes. Add the egg yolks and process, scraping the bowl occasionally, until combined, about 1 minute. Add the flour and process until smooth, about 1 minute. (Dough will be very soft.)

Divide the dough in half and place each half on a sheet of plastic wrap; shape each into a 10"-long log. Wrap the 2 logs tightly and refrigerate until firm but not hard, about 1 hour. Unwrap and reshape each into a smooth, even cylinder. Wrap again tightly and refrigerate until very hard, at least 2 hours or overnight.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper. 

Lightly beat the egg white in a small bowl. Brush 1 log all over with some of the egg white, then sprinkle with 1 T. sanding sugar. Using a sharp knife, slice the log into 1/4 to 1/2" rounds. Arrange the slices 2" apart on one of the prepared pans. Repeat with the second log of dough.

Bake, switching the pans halfway through, until the cookies are golden around the edges, 20-24 minutes. Transfer the pans to racks and let cool 5 minutes; then remove the cookies to the racks to cool completely.

Makes about 36 cookies.

Adapted from Holiday Cookie Cookbook, p. 47. 

Lemon-White Chocolate Chip Cookies

2-1/4 c. all-purpose flour

1 t. baking soda

3/4 t. cream of tartar

1/4 t. salt

1-1/2 sticks (12 T.) unsalted butter, at room temperature

1 c. sugar

1 T. finely grated lemon zest (from 2 lemons), plus 1 T. lemon juice

2 large eggs

1/2 t. pure vanilla extract

1-1/2 c. white chocolate chips

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper.

Whisk the flour, baking soda, cream of tartar, and salt in a medium bowl. In a separate large bowl, beat the butter, sugar, and lemon zest with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches, until combined. Stir in the white chocolate chips with a wooden spoon.

Drop heaping T. of dough about 2" apart onto the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden brown around the edges, 10-12 minutes. Transfer the pans to racks and let cool 3-5 minutes, then remove the cookies to the racks to cool completely.

Makes about 36 cookies.

Adapted from Holiday Cookie Cookbook, p. 20.    

Glazed Citrus Cookies

2 c. all-purpose flour

1/4 t. baking soda

1/4 t. salt

1-1/2 sticks (12 T.) unsalted butter, at room temperature

1-1/4 c. granulated sugar

1-1/2 T. finely grated citrus zest, divided, plus 2-3 T. juice (orange, lemon, lime, or grapefruit)

2 large egg yolks

3/4 t. lemon extract

1/4 t. orange extract

1 c. confectioners' sugar, sifted

Whisk the flour, baking soda, and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the granulated sugar and 1 T. citrus zest, and beat until light and fluffy, about 2 minutes. Beat in the egg yolks, one at a time, then beat in the lemon and orange extracts. Reduce the mixer speed to low; add the flour mixture and beat until a soft dough forms.

Line 2 baking sheets with parchment paper. Drop rounded T. of dough about 2" apart onto the prepared pans. Freeze at least 30 minutes or overnight.

Preheat the oven to 375 degrees. Bake the cookies straight from the freezer, 1 pan at a time, until the edges are set and the bottoms are lightly browned, 15-17 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cookies to the rack to cool completely.

Meanwhile, make the glaze: Whisk the confectioners' sugar, 2 T. citrus juice, and remaining citrus 1/2 T. zest in a medium bowl until thick and smooth. (Add 1 more T. citrus juice if the glaze is too thick.) Spread the glaze on the cookies. Let set about 1 hour.

Makes about 24 cookies.

Adapted from Holiday Cookie Cookbook, p. 19.

Add About Anything Cookies

1 c. white sugar
1 c. brown sugar
1 c. butter
2 eggs, slightly beaten
2-1/2 c. flour
1 t. baking soda
1 t. baking powder
1 t. vanilla
3 c. anything: crushed cereal, oats, chopped nuts, chocolate bits, butterscotch bits, raisins, chopped dates, shredded coconut, etc.

Heat oven to 350 degrees.

Mix main ingredients well. Stir in anything. Drop by teaspoonfuls on a greased cookie sheet. Bake 10-12 minutes.

Makes 80 cookies.

Adapted from Food Fare, Orlando Sorosis Woman's Club, p. 77.

Earl Grey Cookies

1 c. butter
3/4 c. powdered sugar
3 T. Earl Grey tea (from 8 bags)
1 t. lemon zest
1 t. vanilla
2 c. flour
1 t. kosher salt
1/4 t. baking powder

Beat butter, sugar, tea, lemon zest, and vanilla until creamy, about 4 minutes. Beat in flour, salt, and baking powder. Shape into 2 logs. Wrap in plastic and chill until firm. Slice 1/4" thick. Bake at 350 degrees until golden, 12-14 minutes.

Adapted from Real Simple magazine, Sept. 2018, p. 28.

Noel Nut Balls

2 sticks unsalted butter, softened
2 T. honey
1/2 c. sifted powdered sugar
2-1/4 c. all-purpose flour
1/4 t. salt
1 t. orange juice
3/4 c. finely chopped pecans
Additional powdered sugar

Cream butter and honey until fluffy. Stir in powdered sugar, flour, salt, orange juice, and pecans. Chill.

Roll dough 1 t. at a time into balls (or logs or crescents) with hands.

Bake at 350 degrees for 12-13 minutes, until set but just barely browned at edges. Cool on rack and roll in or dust with powdered sugar.

Source unknown.

Orange Palmiers

3/4 c. Demarara sugar
1 t. ground cinnamon
1 17-oz. package frozen puff pastry sheets, thawed
2/3 c. orange marmalade, divided

Combine sugar and cinnamon in a small bowl. Sprinkle 1/4 c. sugar mixture over a 12" square work surface. Unfold 1 pastry sheet on top of sugar and roll sheet into a 12 x 9" rectangle. Spread 1/3 c. marmalade over dough, leaving a 1/2" border around edges. Starting with one long side, roll up pastry, jelly-roll fashion, to center of pastry sheet. Roll opposite to the center, also. (Shape will resemble a scroll.) Wrap in plastic wrap and freeze 20 minutes. Repeat with another 1/4 c. sugar mixture, remaining pastry sheet, and remaining 1/3 c. marmalade.

Preheat oven to 375 degrees. Remove one pastry sheet from freezer and cut into 1/2" thick slices; place 2" apart on a parchment-lined baking sheet. Sprinkle each slice with a small amount of the remaining sugar mixture.

Bake until light golden brown on the bottom, 14 to 16 minutes. Remove and carefully turn each cookie over. Return to oven and bake until crisp and golden brown, 8 to 10 minutes more. Transfer cookies to a wire rack and cool completely, about 30 minutes. Repeat with remaining pastry roll.

Makes about 3-1/2 dozen.

Adapted from Southern Living magazine, Dec. 2016, p. 228.  

Lemony Sandwich Cookies

1 c. granulated sugar
3/4 c. unsalted butter, at room temperature, divided
1 large egg
1 large egg yolk
1 t. vanilla extract
1/8 t. yellow food coloring gel
2 T. lemon zest, plus 1 t. fresh juice (from 1 lemon), divided
2 c. self-rising flour
1/2 c. sanding or sparkling sugar
1 c. powdered sugar
4 t. whole milk

Preheat oven to 375 degrees with oven racks in the top third and bottom third of oven.

Beat granulated sugar and 1/2 c. of the butter with an electric mixer on medium speed until light and fluffy. Add egg, egg yolk, vanilla, food coloring gel, and 1 T. of the lemon zest; beat on low speed just until combined. Add flour and beat on low speed just until the flour is incorporated.

Place sanding sugar in a shallow dish. Drop dough by tablespoonfuls into sugar, rolling to coat, and place 2" apart on parchment paper-lined baking sheets.

Bake until cookies are just set, about 8 minutes, switching pans top rack to bottom rack halfway through baking. Transfer to wire racks and cool on pans 5 minutes. Remove cookies from pans to wire racks and cool completely.

Beat powdered sugar, milk, lemon juice, and remaining 1/4 c. butter and 1 T. lemon zest on medium speed until light and fluffy. Pipe 2 t. lemon filling onto flat side of half of the cookies. Cover and gently press with remaining half of cookies to make sandwiches.

Makes about 20 sandwich cookies.

Adapted from Southern Living magazine, Dec. 2016, p. 214.

Spiced Sugar Cookies

1-3/4 c. all-purpose flour, spooned and leveled, plus more for the work surface
1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground ginger
1/2 c. (1 stick) unsalted butter, at room temperature
1/2 c. sugar
1 large egg
1 t. pure vanilla extract
1/2 t. kosher salt
Decorating sugar (optional)

In a medium bowl, whisk together the flour, cinnamon, nutmeg, and ginger; set aside.

Using an electric mixer, beat the butter and sugar on medium-high until light and fluffy, 2-3 minutes. Beat in the egg, then the vanilla and salt.

Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Do not overmix. Shape into a 1" thick disk, wrap in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days).

When ready to make, line 2 baking sheets with parchment paper. Heat oven to 350 degrees.

On a floured surface, roll the dough to 1/4" thick. Using lightly floured 2-3" cookie cutters, cut the dough into shapes. Place cookies 1" apart on the prepared baking sheets. Sprinkle with decorating sugar, if desired.

Bake, rotating the sheets halfway through, until the edges just begin to brown, 12-15 minutes. Let cook slightly on the baking sheets, then transfer to a wire rack to cool completely.

Makes 40 cookies.

Adapted from Real Simple magazine, Oct. 2016, bonus recipe.    

Cranberry Kitchen Cookies

1/2 c. butter
1 c. granulated sugar
3/4 c. packed brown sugar
1/4 c. milk
2 T. orange juice
1 egg
3 c. sifted flour
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 c. chopped nuts
2-1/2 c. fresh cranberries, coarsely chopped
1/2 c. granulated sugar

Cream butter and sugars together. Beat in the milk, orange juice, and egg. Set aside. Sift together flour, baking powder, baking soda, and salt. Combine with creamed mixture and blend well. Stir in nuts and cranberries. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375 degrees for 10-15 minutes.

Makes about 12 dozen tea-size cookies.

Notes: 1 t. orange extract may be substituted for orange juice. Milk must then be increased to 1/3 c.

To bake as bar cookies, spread batter on a well-greased 11 x 15 x 1" pan and bake at 350 degrees for 45 minutes or until golden brown. For a sugary crust, sprinkle with granulated sugar. Makes 4 dozen 1 x 2" bars.

Adapted from 101 All-Time Favorite Cranberry Recipes, p. 22.

Jumbo Apple-Oatmeal Cookies

3 c. rolled oats
3/4 c. all-purpose flour
1 t. pumpkin pie spice
1/4 t. salt
1 stick unsalted butter, softened
1 c. packed brown sugar
2 egg whites
1/2 t. maple extract
1/2 t. vanilla extract
1 c. cored, peeled, and diced McIntosh apple
1/2 c. confectioners' sugar
1 t. maple extract
1 T. water

Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.

Combine oats with flour, pumpkin pie spice, and salt. Set aside.

In a large bowl, beat butter, brown sugar, egg whites, maple extract and vanilla extract until smooth. Stir in oat mixture and apple.

Drop 1/4 c. scoops of dough onto prepared baking sheets. Flatten to 3" disks. Bake 15-18 minutes, until set. Cool 3 minutes on sheets. Remove to a wire rack and cool completely.

Combine confectioners' sugar, maple extract, and water, and stir until smooth. Drizzle over cooled cookies.

Makes 12 cookies.

Adapted from Family Circle magazine, Sept. 2016, p. 77.

Blondies

1 c. butter, melted
2 c. brown sugar, packed
2 eggs, beaten
2 t. vanilla
2 c. all-purpose flour
1/2 t. baking powder
1/4 t. salt
1 c. chopped pecans
1 c. white chocolate chips
3/4 c. toffee bits

Line a 13 x 9" pan with parchment paper. Spray sides of pan with non-stick spray and set aside.

In a large bowl, mix together butter and brown sugar. Beat in eggs and vanilla until mixture is smooth. Stir in flour, baking powder, and salt; mix in pecans, white chocolate chips, and toffee bits. Pour into greased pan and spread out evenly. Bake at 375 degrees for 30 minutes, until set in the middle. Do not overbake. Allow to cool in the pan before cutting into squares. Do not cut until cooled completely.

Adapted from Camellia Rose Inn Cookbook, p. 36. 

Spice Cookies

1/4 c. plus 2 T. brown sugar
1/4 c. honey
1/4 c. unsulphured (light) molasses
1/4 c. unsalted butter
2 c. unbleached all-purpose flour
3/4 t. ginger
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. coriander
1/4 t. nutmeg
1/4 t. allspice
1/4 t. dry mustard
1/8 t. cloves
1/8 t. white pepper
1/8 t. salt
Powdered sugar

Combine sugar, honey, molasses, and butter. Cook over low heat until just boiling, stirring occasionally. Cool to room temperature. Sift together remaining ingredients. Stir in sugar mixture. Knead until dough holds together and is smooth. [Chill dough.] Roll out 1/8" thick on lightly floured surface and cut out shapes. Bake at 350 degrees until crisp, about 10 minutes. Dust with powdered sugar.

Source unknown.

Paintbrush Cookies

1/3 c. butter
1/3 c. sugar
1 egg
2/3 c. honey
1 t. vanilla
2-3/4 c. sifted all-purpose flour
1 t. salt
1 t. baking soda

Mix butter, sugar, egg, honey, and vanilla. Stir in flour, salt, and baking soda. Chill.

Roll out on floured pastry cloth with covered, floured rolling pin, to 1/4" thickness. Cut into shapes and place on greased baking sheet. Paint with egg yolk paint and then bake at 375 degrees for 8-10 minutes (do not let brown!).

Paint (for each color):
1 egg yolk
1/4 t. water
food coloring of choice

From Betty Crocker Cookbook for Kids.

Fruitcake Bars/Hearts (a/k/a Kayak Cookies)

1 c. golden raisins
1 c. chopped dates
1 c. mixed chopped candied fruit
1/4 c. brandy or amaretto
4 eggs
1 c. sugar
1 t. vanilla
1 t. orange peel
1/2 t. salt
3/4 c. all-purpose flour
1-1/2 c. chopped walnuts

Combine raisins, dates, fruit, and brandy or amaretto; cover and set aside for 24 hours. Grease and flour a 15 x 10" jelly-roll pan. Beat eggs well, then add sugar, vanilla, orange peel, and salt, and beat until combined. Stir in flour, fruit with marinade, and nuts. Spread evenly in pan. Bake 30-35 minutes at 350 degrees or until golden.

Cool and cut into bars, or press out hearts with a cookie cutter. (Scraps from between cookies are good, too. They will keep a long time in the freezer and make a hearty breakfast or snack during outdoors pursuits. They got their nickname while we were training for Paddle to the Sea.)

Source unknown.

Nutmeg Noels

2 T. red sugar
1/2 t. nutmeg, divided
1-1/2 c. all-purpose flour
3/4 c. sugar
1 t. cream of tartar
1/2 t. baking soda
1/8 t. salt
1/2 c. (1 stick) butter, softened
1 egg
1/2 t. vanilla

Combine red sugar and 1/4 t. nutmeg; set aside.

Mix flour, sugar, cream of tartar, baking soda, and salt. Add remaining 1/4 t. nutmeg, butter, egg, and vanilla. Beat until well mixed, about 3 minutes. Roll teaspoonfuls into 1" balls, roll balls in nutmeg sugar, and place 2" apart on cookie sheets. Bake at 400 degrees for 10-12 minutes or until centers are firm.

These work better if you heat cookies 1 minute, until spread out, then sprinkle sugar on top.

Source unknown.

Chock Full Cookies

1/2 c. butter, softened
1 c. sugar
1 egg
2 c. all-purpose flour
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda
1-1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. ground cloves
1 c. applesauce
3/4 c. golden raisins
1 c. chopped walnuts
1 c. powdered sugar
2 T. milk
1 t. vanilla

Cream butter and sugar. Add egg and beat until well blended. Combine separately dry ingredients and add to butter mixture alternately with applesauce. Add nuts and raisins. Bake 6 minutes at 375 degrees or until just brown at edges. Cool before icing. For icing, mix together powdered sugar, milk, and vanilla until smooth.

Source unknown.  

Toll House Cookies

2-1/4 c. all-purpose flour
1 t. baking soda
1 t. salt
2 sticks butter, softened
3/4 c. sugar
3/4 c. brown sugar
1 t. vanilla
2 eggs
12 oz. package chocolate chips
1 c. chopped nuts

Mix together flour, soda, and salt. Set aside.

Cream butter and sugars with vanilla. Beat in eggs. Gradually add flour mixture. Fold in chocolate chips and nuts. Bake at 350 degrees for 9-11 minutes or until edges are slightly browned and centers are set.

Pan method: Grease a jelly roll pan and spread dough evenly into it. Bake 20-25 minutes, cool, and cut into squares.

Source unknown.

Classic Peanut Butter Cookies

1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1 large egg
1 t. vanilla
3/4 c. smooth peanut butter
1-1/2 c. unbleached all-purpose flour
1 t. baking soda
1/2 t. salt

Preheat oven to 350 degrees. Slightly grease cookie sheets or use parchment. Beat together butter, sugars, egg, vanilla, and peanut butter until smooth. Add flour, soda, and salt, beating gently until combined. Dough will be dry and stiff. If needed, drizzle in a bit of water to make dough cohesive.

Drop by tablespoonfuls onto cookie sheet, leaving 2" between cookies. Flatten with a fork to make a crosshatch design. Bake 12-16 minutes until just barely brown on edges.

Makes 2 dozen.

Source unknown. 

Orange & Fig Cookies

1 c. butter, at room temperature
1/2 c. granulated sugar*
1/4 c. brown sugar, packed
1 egg white**
2 whole eggs
1 t. pure vanilla extract
2-1/2 c. unbleached white flour
2 t. baking powder
1/2 t. salt
1-1/2 c. minced dried figs (1/2 lb.)*
1 T. freshly grated orange peel
3 T. fresh orange juice

*If you like, mince the figs in a food processor with a small amount of the sugar.

**The egg white must not contain even a speck of the yolk to whip up properly.

Preheat the oven to 350 degrees. Lightly oil two baking sheets.

In a large bowl, cream together the butter, sugar, and brown sugar until smooth and fluffy. In a small bowl, beat the egg white until soft peaks form. Add the beaten white, whole eggs, and vanilla to the creamed butter and mix well.

In a separate bowl, sift together the flour, baking powder, and salt. Combine the wet and dry ingredients, then stir in the figs, orange peel, and orange juice.

Drop the batter by well-rounded tablespoonfuls onto the baking sheets. Bake for 20 minutes, until the cookies are just slightly brown. Remove the cookies from the baking sheets and cool on a rack.

Cool completely before storing in a sealed container.

Makes 24 cookies.

Moosewood Restaurant Celebrates cookbook, p. 211.