Time 55m Yield 36 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 375°F. Cream together butter, shortening, sugar and brown sugar. Add eggs one at a time, beating well after each addition. Add flour, baking powder, baking soda, salt, and orange extract; mix well. Stir in Fruit Loops. Drop by level tablespoonfuls onto a baking sheet or baking stone. Bake for 10-12 minutes, until light golden brown. Remove baking sheet from oven and allow cookie to cool on baking sheet for about 5 minutes before moving them to a wire rack to cool completely. For orange icing, combine confectioners’ sugar and orange juice together in a small bowl, mixing until smooth. Ice cookies and garnish with additional Fruit Loops.
Time 1h50m Yield 30 to 40 cookies Number Of Ingredients 12 Steps:
For the sugar cookie: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. In a stand mixer, cream the butter and sugar together well. Add the eggs 1 at a time, mixing between each addition. On low speed, slowly add the flour, baking powder and salt and mix. Add the vanilla extract and 2 teaspoons water and mix just until combined; do not over mix! Refrigerate the dough for 30 minutes Dust a work surface with flour. Roll out the dough about 1/4 inch thick and cut into shapes using your favorite cookie cutters. Transfer to the prepared baking sheets and bake until no longer translucent and just golden at the edges, 7 to 9 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Continue rolling and baking any remaining dough, re-rolling scraps once. For the icing: Whisk together the lemon juice, cinnamon, egg whites and orange zest in the bowl of a stand mixer. Using the paddle attachment and on medium speed, gradually add the confectioners’ sugar and beat until the icing is the desired stiffness. Transfer the icing to a piping bag and pipe on the cookies in desired decorative patterns.
Time 25m Yield about 5-1/2 dozen. Number Of Ingredients 13 Steps:
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture. , Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.
Time 1h40m Yield 32 cookies, 32 serving(s) Number Of Ingredients 2 Steps:
preheat oven to 375. combine dough and 1/2 cup of the cereal in large bowl. divide dough into 32 balls and refridgerater for 1 hour. remove dough from refridgerater and roll in remaining cereal to coat place cookies on ungreased cookie sheet. bake 10 min or until lightly browned. remove to wired rack and cool.
More about “fruit loop cookies and orange icing recipes”
Time 40m Yield about 4 dozen. Number Of Ingredients 10 Steps:
With a sharp knife, score each orange into quarters; remove peel. Use knife to remove white pith from peel and fruit; discard. Quarter oranges and place in a blender. Add peel; cover and process until smooth (mixture should measure 3/4 cup)., In a large bowl, cream shortening and sugar until light and fluffy. Beat in milk and 6 tablespoons orange mixture. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture until blended. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-13 minutes or until set and edges are lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine confectioners’ sugar, butter and enough of the remaining orange mixture to achieve spreading consistency. Frost cookies.
