Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Frosty Orange Cookies
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- #55486
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 egg
1 can (11 ounce size) mandarin oranges (drained, liquid reserved for frosting)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1 cup walnuts, chopped
Orange Frosting
2 cups confectioners' sugar
2 tablespoons grated orange rind
1 tablespoon reserved mandarin orange liquid (more as needed)
directions
Preheat oven to 375 degrees F. Grease cookie sheets.
Beat butter and sugars in large bowl until light and fluffy. Add egg, beat until creamy. Stir drained oranges into sugar mixture. Stir together flour, soda, and salt in small bowl, gradually add to sugar mixture until blended. Stir in raisins and walnuts.
Drop by teaspoons onto prepared cookie sheets. Bake 8-10 minutes, cool. Frost with Orange Frosting.
Orange Frosting: In a small bowl combine confectioners sugar, grated orange rind and 1 tablespoons reserved mandarin orange liquid. If desired, add more liquid until frosting is spreading consistency.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 22, 2014
I first made this recipe 40 or so years ago (in the late 60')I just found a note book I had written down in and decided to make again for a cookie swap since it was so very good, but the last ingredient was missing and so my search began. And here it is word for word and now my taste buds will enjoy once again in 2014. 5 stars. Anne