Orange Kissed Cookies :-)

***More ideas at http://www.ourbestbites.com/2011/03/orange-kissed-cookies/ 


Recipe from Allrecipes.com

Ingredients
1 c. white sugar
1/2 c. butter-flavored shortening
1 egg
1/2 c. sour cream
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour (add another 2 tablespoons for high altitudes)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. + 2 Tbsp. thawed orange juice concentrate
1 Tbsp. grated orange zest


Frosting
1 tsp. grated orange zest
1/4 c.  thawed orange juice concentrate
1/2 c. softened butter
3 c. powdered sugar
2-3 drops orange food coloring (optional)


Preheat oven to 375.
In a medium bowl, combine the flour, baking powder, baking soda, and salt.  Set aside. 
In a large mixing bowl or the bowl of a mixer, combine the white sugar and shortening.  Beat until well-combined.  Add the egg and beat well, then add the sour cream and vanilla and beat for about 1 minute or until the mixture is light and fluffy.  Add the flour mixture and beat until combined. Add the orange juice concentrate and orange rind and mix well.
Using a cookie scoop, drop the dough/batter (the mixture will be VERY moist–thicker than a cake batter but thinner than traditional cookies) by the tablespoon-ful onto a lined, un-greased baking sheet.  Bake for 10 minutes or until the cookies are set and just starting to turn golden brown around the edges.  Remove from the oven and allow to cool for 5 minutes, then transfer to a wire cooling rack and cool completely.
For the frosting, combine the frosting ingredients with an electric mixer until light and fluffy.  Pipe or spread over the cooled cookies.
Yield: Approximately 36 cookies.

Ginger Snap Dip (by Jean Kenyon)

8 oz. Cream Cheese
8 oz. Cool Whip
1 Cup powdered sugar
2 tsp. pumpkin pie spice

Blend together. Dip Ginger Snap cookies. Enjoy

Cranberry Macadamia Bars (by Rosanne Porter)

1 pouch Betty Crocker sugar cookie mix
1/2 cup better, melted
1 egg
1/3 cup butter
1/4 cup packed brown sugar1 cup sweetened dried cranberries
1 cup macadamia nuts, chopped
1/2 cup white vanilla baking chips
1 tsp oil

Blend cookie mix, 1/2 cup butter and egg in bowl until soft dough forms. Press dough in bottow of greased 9" square pan. Bake at 350 degrees for 15 minutes. Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts. Bake an additional 10 - 15 minutes or until golden brown. Cool completely. In resealable freezer plastic bag, mix baking chips and oil, seal bag. Microwave on high 30 - 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4 inch top from corner of bag; drizzle over bars.

{Soft Sugar Cookies}



{Deb's Cinnamon Chocolate Chip Cookies}

To make these as bars like I did for the potluck, take about 2/3 of the dough and press it into a jellyroll pan that has been sprayed lightly with Pam.

Bake for 20-25 minutes until browned on top.  They won't feel quite set up, but will continue cooking just a bit as they cool.