Orange-Pecan Cookies

Orange-pecan cookies are light and crispy, almost like a shortbread in texture. They are quick to make and it’s easy to have fresh cookies whenever you need just a few or have company coming.

For more cookie recipes, see the quick index to the recipes we’ve posted on our blog.

use a portion scoop for even-sized orange-pecan cookies

I always use portion scoops for cookies, muffins, pancakes, and butter balls. You can get them in a wide range of sizes, from a #100 for butter balls to a #20 for muffins or pancakes. It keeps your muffins or cookies all the same size. You can purchase them from a restaurant supply store (and they do sell to the public, not just restaurants) or buy them online.

parchment paper is great for baking cookies

Forget spraying a baking sheet and ending up with somewhat greasy cookies. Use parchment paper–cookies won’t stick and they don’t become greasy. Here’s my tip: freeze the cookies on parchment paper in the freezer. When they’re frozen, fold up the parchment paper and mark what kind of cookies they are on the back of the parchment paper. Place it in the bag. When you bake the cookies, unfold the parchment paper and use it to line the baking sheet.

save orange zest for other uses

Whenever I use fresh oranges, I zest the rind first. Scoop it into a ziplock freezer bag and save for other uses. Once you have orange zest on hand, you’ll find many other uses for it. Try Maple-Orange Mashed Sweet Potatoes. Then you can make Sweet Potato Pancakes with Orange Syrup. I do the same with lemons and limes. Keep them in separate ziplock bags in the freezer. One of my other favorite cookie recipes is Three Citrus-Coconut Cookies. I’ll be posting that recipe soon.

orange-pecan cookies
Orange-Pecan Cookies
Print Recipe
adapted from Betty Crocker's Cookie Book, 1974
Servings Prep Time
40 cookies 15 minutes
Cook Time
12 minutes
Servings Prep Time
40 cookies 15 minutes
Cook Time
12 minutes
orange-pecan cookies
Orange-Pecan Cookies
Print Recipe
adapted from Betty Crocker's Cookie Book, 1974
Servings Prep Time
40 cookies 15 minutes
Cook Time
12 minutes
Servings Prep Time
40 cookies 15 minutes
Cook Time
12 minutes
Ingredients
Servings: cookies
Instructions
  1. Heat oven to 350 degrees. Put pecans on parchment paper on a baking sheet and toast 5-7 minutes. Cool and set aside, then chop.
  2. Increase oven to 375 degrees. Mix butter, sugar, eggs, orange rind and vanilla.
  3. Sift together the flour, salt and soda; stir into sugar mixture. Stir in pecans.Using a #40 scoop, drop balls (about 1 1/4”) onto a parchment paper lined baking sheet. Bake fresh dough for 12 minutes.
  4. Note: these can easily be frozen. Drop balls close together on a parchment paper lined baking sheet. Freeze and store in ziplock freezer bags. Bake frozen cookies at 325 degrees for 24 minutes.
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Orange Pecan Cookies

When things slow down for us in the winter, I start trying new recipes.  I love cookies but get tired of making (and eating) the same ones all the time.  I went back to my trusty Betty Crocker Cooky book from 1974 looking for something different and found Orange Pecan Cookies.

Orange-Pecan Cookies

Betty Crocker’s Cookie Book, 1974

Makes about 40 cookies

1 c. shortening (part butter or margarine)
2 c. brown sugar, packed
2 eggs
2 T. grated orange rind
1 tsp. vanilla
3 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. soda
1 c. chopped pecans 

Mix shortening, sugar, eggs, orange rind and vanilla.  Sift together the flour, salt and soda; stir into shortening mixture.  Stir in pecans. 

Using a #40 scoop, drop balls (about 1 ¼”) onto a parchment paper lined baking sheet.  Bake 14 minutes.

Note:  these can easily be frozen.  Drop balls close together on a parchment paper lined baking sheet.  Place another piece of parchment on top; put another baking sheet on top and press cookies to about ½-inch thickness.  Freeze and store in freezer bags. 

I’m having fun–come on along!

Kathy

Bottger Mansion of Old Town
historic bed & breakfast
110 San Felipe Street NW
Albuquerque, NM   87104
www.bottger.com