29 December 2016

Candied Orange Peel Cookies

Candied Orange Peel Cookies / www.delightfulrepast.com

Candied Orange Peel Cookies is my take on a recipe I found on the lovely tea blog Bernideen's Tea Time, Cottage and Garden. I went there one Friday to share my Candied Orange Peel and there was her recipe for Orange Slice Candy Cookies.

I had no orange slice candy, but since I had my stash of Candied Orange Peel on hand, I naturally thought it would be perfect for Bernideen's cookies. And, naturally, I made a few other substitutions. Her recipe called for three eggs and I only had two (and I was not going to run out to the store!), so I doubled the fat (butter, as I had no shortening) to make up for the missing egg.

That's the sort of reasoning that makes perfect sense here at Butter World anyway!

Since I use extra thick organic rolled oats, I thought I better give the dough at least an hour in the refrigerator to give the oats time to absorb some of the moisture before baking. I didn't add as much water to the dough as Bernideen did because I used butter rather than shortening, and butter has quite a lot of water in it.

My cookies came out darker, flatter and crispier (crun-chewier) than Bernideen's. That wasn't my intention. I was aiming for Bernideen's beautiful soft cookie. But I baked them a few minutes longer than she did (I'm easily distracted!). Also, butter makes a crispier cookie, while shortening makes a softer cookie. And then there's that third egg I did not have.

But, either way, I don't think you can go wrong. Bernideen and I have both made a fair amount of cookies to go with our tea! But next time I'm going to try that third egg!

Candied Orange Peel Cookies / www.delightfulrepast.com
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Candied Orange Peel Cookies


(Makes 40 3-inch cookies)


2 1/4 dip-and-sweep cups (11.25 ounces/319 grams) unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup diced candied orange peel 
1/2 cup chopped slivered almonds or other nuts, toasted
1/2 cup old-fashioned oats 
2 sticks (8 ounces/227 grams) unsalted butter, room temperature 
3/4 packed cup (5.25 ounces/149 grams) dark brown sugar
1/2 cup (3.5 ounces/99 grams) sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
2 tablespoons water 

1 In small bowl, whisk together flour, soda and salt. In another small bowl, stir together orange peel, toasted nuts, oats and 2 tablespoons of the flour mixture, separating any pieces of peel sticking together. 

2 In large bowl of electric mixer (or large bowl and spoon), beat butter on medium speed for 30 seconds. Add sugars and beat until light and fluffy, about 5 minutes. Beat in eggs and vanilla extract. By hand, stir in flour mixture, orange peel, nuts and oats. Stir in water. Cover and refrigerate for 1 to 24 hours.

3 Preheat oven to 350F/180C/Gas4. Drop #40 scoops (0.8 ounces or approximately 1.5 tablespoons) of dough 3 inches apart onto greased or parchment-lined cookie sheets. Bake for about 12 to 15 minutes or until lightly browned and still a little soft in the center. Cool on baking sheet for 1 minute, then remove to wire racks to cool completely.


Bernideen's Orange Slice Candy Cookies - Inspiration for My Candied Orange Peel Cookies / www.delightfulrepast.com
Like me, Bernideen is a fan of  three- and two-tiered stands,
this one displaying her lovely Orange Slice Candy Cookies.




82 comments:

Angie Schneider said...

They look like my favourite oatmeal cookies. Yummilicious!
Happy New Year, Jean.

Jean | DelightfulRepast.com said...

Thanks, Angie. I put way more oats in my oatmeal cookies, but the small amount in these really adds a certain something.

Margie said...

What a great way to adapt Bernideen's recipe. YUM! Seven years of blogging is an amazing feat! It wasn't until I started blogging that I realized how much work it takes to put together a post. I work full-time (gotta earn money to support my tea habit!) so a weekly post is all I can manage too.

One clueless mumma said...

These look really yummy and definitely something I could have a go at during Twixmas! #DreamTeam

Jean | DelightfulRepast.com said...

Thanks, Margie. There's nothing I hate more when baking or cooking than running out to the store for a missing ingredient, so I usually just make-do! I'm glad you're on a weekly posting schedule, too, because I don't have time to visit anyone's blog more than that either. Yes, we teaholics have to support our tea habit! :D

Jean | DelightfulRepast.com said...

Thanks, OCM. I hope you will have a go at them soon! :-)

Thomas "Sully" Sullivan said...

Terra incognita! Totally new cookie for me. (Who knew?) Sounds promising, though soft only appeals to me if it’s chewie. Don’t think these are chewy, so maybe I prefer your crisp incarnation. And Butter World sounds like Oz. Think you should open a branch next to Willie Wonka’s chocolate factory. Sugar and grease. Yum-yum.

Jean | DelightfulRepast.com said...

Thanks, Sully. Yes, these were chewy (I call it crun-chewy when there are the crispy edges too), so I edited the post to include that bit of info. A branch of Butter World next to the Chocolate Factory would be great, could make whole families happy simultaneously.

Mildred said...

Thank you for your visit today and I am SO happy I stopped in here. Thanks to you and Bernideen for the recipe. You and I both miss our mothers dearly, especially around the holidays. When I was young, mother made a cake each Christmas with orange slice candy!!! It also had pecans and dates. It almost looked like stained glass when sliced. Many folks do not care for the orange slice candy (too gritty) so your candied orange peel is great to know about! Happy New Year! Are you on facebook??

Jean | DelightfulRepast.com said...

Thanks so much, Mildred! That cake sounds lovely. No, I am not on Facebook. You can find me on Twitter and Pinterest (both @delightfulrepas), but that and posting to the blog every Thursday is about all I can handle! :D

Jeanie said...

Well, making your candied orange peel is on my weekend agenda so maybe I'll have to go the extra mile and try these too! Yes, I think I will! They look great.

Jean | DelightfulRepast.com said...

Jeanie, thanks. I hope you like them as much as we do. And making the peel is really kind of fun!

Debbie Harris said...

Yum yum! I live anything orange, actually anything Citrus. :-)
I enjoy an oatmeal cookie so that makes this a double delight.
I appreciated your tip on placing the dough in the fridge for a bit to soften the oat, never thought of that.
Your dishes are quite pretty.
I have so enjoyed following along with you and look forward to seeing what you have for us in the New Year.

Joy! Debbie

Jean | DelightfulRepast.com said...

Thank you, Debbie! I hope you'll find lots of things to like here in the coming year. Wishing you a wonderful 2017.

Amy said...

These look great and remind me of the candied orange peel my dad made one Christmas!

Jean | DelightfulRepast.com said...

Thanks, Amy! Sounds like you could have a candied orange peel tradition in your family!

Bernideen said...

Oh my, I feel like a celebrity here! Your cookies look wonderful. I will have to try your
version too! Thanks for sharing and linking!

Jean | DelightfulRepast.com said...

Thank you, Bernideen! And you *are* a celebrity in our little tea circle anyway! :-)

Karen (Back Road Journal) said...

I think it was meant to be that I stopped by and discovered your recipe. I have a container of orange peel that I didn't use for fruit cake this year and now I know how I will use it. :)

Jean | DelightfulRepast.com said...

Oh, Karen, I love it! Meant to be! I didn't make the peel in time to put it in my fruitcake, I just put zest in it this time.

kitty@ Kitty's Kozy Kitchen said...

Hi Jean, thank you for stopping by for a visit. I'm working today on my post for Monday.
Your cookies sound "delightful", and how nice to get inspiration from our friend, Bernideen. I'm like you, and will make do rather than run to the store. Your dishes are beautiful! Wish I could share a cookie and cup of tea with you. Happy New Year, Jean!

Marisa Franca @ Allourway said...

This is a perfect addition to my recipe collection. I have several lemon cookie recipes but not orange. I really enjoy citrus and I've been wanting to make my own candied orange peel. Do you think it would work if it were homemade? Thank you for sharing I can't wait to make the recipe.

Jean | DelightfulRepast.com said...

Kitty, thank you. I have just the trio of this pattern and another trio of it in pink. Come on over, you can choose your color!

Jean | DelightfulRepast.com said...

Marisa, yes, just follow the link to my homemade candied orange peel. That's what I used in the cookies. It was wonderful! I'm with you, I really enjoy citrus!

xinex said...

Those cookies turned out so good looking. I bet they were delicious. Happy New Year, Jean!....Christine

Jean | DelightfulRepast.com said...

Thank you, Christine. I know you wouldn't want an unattractive cookie on one of your beautifully set tables! :-)

Pom Pom said...

Looking over the ingredients I can tell I would LOVE these cookies. I received a cute little cookie dish like yours for Christmas. It matches two of my tea pots. Thank you for the great recipe, Jean!

Jean | DelightfulRepast.com said...

Thanks, Karen! I'm glad you like it. I hope you'll make them soon to enjoy with your tea.

Gerlinde de Broekert said...

I love finding new blogs, yours is wonderful. Your cookies look delicious and I hope to make them soon. Happy New Year!

Jean | DelightfulRepast.com said...

Thank you, Gerlinde! And you should check out my Hildesheimer Pumpernickel Kekse (it's kind of a funny story).

Jann Olson said...

I'll take mine either way, soft or crunchy! :) Just love cookies!! Thanks for sharing with SYC.
hugs,
Jann

Gerlinde de Broekert said...

I will check out your Hildesheimer Pumpernikel Kekse because my German home is only 30 minutes from Hildesheim.

Jean | DelightfulRepast.com said...

I'm with you, Jann -- either way! Thanks so much! Hugs.

Jean | DelightfulRepast.com said...

Oh good, Gerlinde! I'll be interested in your comments. My American friend, who gave me the recipe, got it from his German friend, who had converted it from her metric to his US measurements (which I didn't need), and I think some things got lost in translation!

Gerlinde de Broekert said...

Your recipe for Hildesheimer Pumpernickel Cookies looks good. I asked the German Mr. Google and there is an old fashioned cookie by that name . Pumpernickel is a dense German bread made from coarsely ground whole-grain. Nobody seems to know why these cookies have that name . There are several German recipes for this cookies.

Jean | DelightfulRepast.com said...

Thanks so much, Gerlinde! I don't speak German at all (except a few food words!). I think I'll make them spicier next time, but we did love those crunchy little cookies.

Susan J Meyerott, M.S. said...

Now we're cooking! I think you and I could cook together....you look like a perceiver here...adlibbing along the way! They do look excellent. I prefer a crisp cookie any way!

Sandi@ Rose Chintz Cottage said...

Jean, your cookies look wonderful and so pretty too sitting on your china. They sound mighty tasty and would be a treat with a nice hot cup of tea. Wishing you and your loved ones a Happy and Healthy New Year!

Blessings,
Sandi

Jean | DelightfulRepast.com said...

Susan, yes, I probably learned my recipe developing skills from my "P" mother!

Jean | DelightfulRepast.com said...

Sandi, thank you! I've got the kettle on now! Wishing you and yours a wonderful 2017.

Cocoa and Lavender said...

These sound just amazing, Jean - and I loved your comment about butter on my post. I couldn't live without it, either!

By the way, I just saw a two-tiered plate like yours at Kensington Palace! I kind of wanted to buy it, but knew it would be hard to pack.

Happy new year! I hope it's wonderful, flavorful, and adventure-filled!

Jean | DelightfulRepast.com said...

Thanks, David. And I hate to tell you this, but these tiered stands come apart for easy packing and storage! But I have one I keep assembled all the time because I have the space for it AND I like to have one "ready to go" at all times (never know when a tea party might just happen!).

Gerlinde de Broekert said...

German baking recipes in general are not very sweet or spicy.

Jean | DelightfulRepast.com said...

That suits me fine, Gerlinde. I always cut back on the sugar in everything. I don't like things too sweet.

organicgardendreams said...

Hi, Jane, learned quite a bit about baking chemistry in your post, so I am glad that you didn't have certain ingredients, that the original recipe called for, handy ;-). I realized lately that baking is so much about knowing these chemical processes to get it right.
Looking forward to your recipes in the new year! I hope I am able to try a lot of them out.
Wishing you and your loved ones a happy and healthy New Year 2017!
Warm regards,
Christina

Jean | DelightfulRepast.com said...

Christina, thank you so much! I do try to show the "whys" and "hows" along with the recipes and hope you'll find lots more recipes to try here. Wishing you and yours a wonderful 2017!

April J Harris said...

Your cookies look wonderful, Jean! I love your tea stand too! I must admit I'm easily distracted when baking as well, but I think everything looks lovely. Thank you for sharing with us at Hearth and Soul. Happy New Year!

Jean | DelightfulRepast.com said...

Thank you, April! That particular tea stand is one of Bernideen's. It's a beauty!

Annette, 3 Little Buttons said...

These biscuits look so yummy, perfect with a cup of tea I would say. Thank you for sharing with the #DreamTeam.

Jean | DelightfulRepast.com said...

Annette, thank you. Yes, "perfect with a cup of tea" is what I always aim for! :D

Miz Helen said...

This will be a perfect cookie for my afternoon tea, which I am about to have, wish I had that cookie right now! Thanks so much for sharing your awesome post with us at Full Plate Thursday and best wishes for 2017!
Miz Helen

Jean | DelightfulRepast.com said...

Miz Helen, thank you so much. Wish I could join you for your tea, accompanied by something tasty, I'm sure!

Brooks said...

So much fun to see the recipe from a previous post used here, dear Jean. The chew from the orange and oats must be splendid; especially paired with tea. Your images evoke calm and contemplation making this cold, rainy Northern California day feel much warmer.

p.s. Santa brought me that coveted Panettone mold for Christmas!

janice15 said...

I missed both post it seems.. I had been taking a short break. They both sound wonderful.. I just started a fasting today for the lord. So no sweets for 21 days but later Id like to try both... Happy New Years with love Janice

Helena TheQueenofCollage said...

Thank you for sharing this recipe on #DreamTeam

Jean | DelightfulRepast.com said...

Brooks, thank you. I'm going to be cultivating more "calm and contemplation" in the new year. And I'm so glad I have a panettone post to look forward to now!

Jean | DelightfulRepast.com said...

Dear Janice, I hope you've enjoyed your break. And there'll be time enough to try these recipes when you're through with your fast. Wishing you love, joy, peace, and a wonderful 2017.

Jean | DelightfulRepast.com said...

Helena, thank you. I've checked out a number of the links and will be visiting more tomorrow.

kateonthinice said...

Yum! May give these a go!

Jean | DelightfulRepast.com said...

Kate, thanks, I hope you will!

Marilyn Lesniak said...

Thank you for sharing your delicious recipe at the #RecipeSharingParty. I look forward to what you will share next week! We hope you’ll come back again next Thursday when we open our doors at 9:00 AM EST. Pinned, Yummed, Tweeted!

Jean | DelightfulRepast.com said...

Thanks, Marilyn! And your social media shares are sooooo appreciated!

Tony Grant said...

Happy New Year to you, Jean and Mr Delightful!!
I like the sound of these orange flavour biscuits. I like oats.Have you got soem Scottish ancestry? I know The Lakes are in your background. Your use of oats makes it sound ,"healthy." Anything with whole grains, bread, biscuits, buns and so forth sound good to me. However, I really like the new word you have invented,"crun-chewier." I am wondering when I can use it????? All the best, Tony

Jean | DelightfulRepast.com said...

Thanks, Tony! No Scottish ancestry that I know of, but one of my great uncles from the Lake District seems to have crossed the border for his bride, so my mother had a delightful Aunt Lizzie from Scotland. Wishing you and your girls a wonderful 2017!

Sylvia said...

Jean, Love your photo of the cookies. I am not brave enough to make substitutions in recipes. Thanks for sharing your recipe. Happy New Year 2017. Sylvia D.

Botanic Bleu said...

These look absolutely delicious! Third egg or not... Thanks for sharing at Monday Social.

Judith

Jean | DelightfulRepast.com said...

Sylvia, thank you! And that's okay if you don't make substitutions. If you have a good recipe, why mess with it? I just can't help myself! :D Wishing you a wonderful 2017.

Jean | DelightfulRepast.com said...

Thanks, Judith. I love messing about in the kitchen!

Debbie-Dabble Blog and A Debbie-Dabble Christmas said...

Thanks so much for stopping by!! These sound really good!! I will have to try them!!
Have a great day!!
Hugs,
Debbie

Jean | DelightfulRepast.com said...

Thank you, Debbie! And do let me know how they turn out for you and whether you had to make any changes due to being too lazy to run out to the store like me! :D

Vee said...

I really like chewy on the inside, crisp on the outside cookies. I like the science behind the ingredients discussion...very interesting. There has to be a science to getting my favorite cookie texture.

Ruth W said...

Happy New Year! A perfect treat for tea! I think they need a drizzle of dark chocolate, but that's because that's a favorite flavor combo for me. Thanks so much for linking to Tuesday Cuppa Tea!
Ruth

Jean | DelightfulRepast.com said...

Vee, thank you! I appreciate your telling me what you think is interesting to read. I like to give additional details besides just the recipes.

Jean | DelightfulRepast.com said...

Thanks, Ruth! Yes, a drizzle of dark chocolate would be excellent. I'm not in the mood for chocolate very often, but when I am I like it in combination with one of three things: coffee, mint or orange -- classic combinations all.

Mrs. Sarah Coller said...

These look so pretty---thanks for sharing at the Homemaking Party!

Jean | DelightfulRepast.com said...

Sarah, thank you! I do like things to be pretty, even though taste is most important!

Swathi Iyer said...

candied orange peel cookies looks delicious jean. I like it, Thanks for sharing with Hearth and soul blog hop pinning and tweeting.

Jean | DelightfulRepast.com said...

Thanks so much, Swathi. Much appreciated!

Annette, 3 Little Buttons said...

Popping back with the #Dreamteam to say these look like a right treat. x

Jean | DelightfulRepast.com said...

Annette, thank you. I think they're my new favorite cookie!

Mary K.- The Boondocks Blog said...

Jean these cookies look so yummy and now is the perfect time to make them. Oranges are ripe and delicious now. I'll pin this one for my girl who loves to bake.

Jean | DelightfulRepast.com said...

Mary, thank you. If you all like them as much as we do, your girls will want to make them all the time!

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