Chocolate Refrigerator Cookies

 Ingredients:

• 1/2 cup shortening
• 1 cup brown sugar
• 1 egg
• 1.5 1-oz unsweetened chocolate
• 1/2 tsp vanilla
• 2 cup flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 3 Tbsp milk

Directions:

Melt unsweetened chocolate and set aside. Mix together shortening and sugar thoroughly then add egg. Gradually mix in melted chocolate. Add vanilla and mix again. Add in dry ingredients and mix. Gradually pour in milk. 

Dough will be sticky but roll into logs to refrigerate for at least 5 hours.

Remove dough from refrigerator and slice into slices less than 1/2 inch thick.

Bake 400 degrees for 8-10 min.

Chocolate Marshmallow Cookies

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/3 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 16 to 18 large marshmallows
• ICING:
• 6 tablespoons butter, softened
• 2 tablespoons baking cocoa
• 1/4 cup milk
• 1-3/4 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• Pecan halves

Directions

1. In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.
2. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack.
3. For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half. Yield: about 3 dozen.

Momofuku Corn Cookies - Do yourself a favor and make these!

Ingredients:

Makes 13-15 large cookies

2 cubes butter at room temp

1 1/2 cups sugar

1 egg

1 1/3 cups bread flour

1/3 cup corn flour

2/3 cup freeze-dried corn powder ( I just bought freeze dried corn and put it in a food processor)

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1 1/2 teaspoon kosher salt

Directions:

(1) Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
(2) Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
(3) Using a 2 ¾-ounce ice cream scoop (or a ⅓-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.
(4) Heat the oven to 350° F.
(5) Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 [12-13 for me] minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.
(6) Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Zebra Cookies

Ingredients
1/2 C shortening
1 2/3 C sugar
1 tsp vanilla
2 eggs
2 1/2 squares unsweetened chocolate - melted
2 tsp baking powder
2 C sifted flour
1/2 tsp salt
1/3 C milk
1/2 C powdered sugar

Directions
Cream shortening, sugar and vanilla.  Beat in eggs and melted chocolate.  Sift dry ingredients and add to creamed mixture while alternating with milk.  Chill 2-3 hours.  Form into 1" balls and roll in powdered sugar and place on a cookie sheet 2-3" inches apart.  Bake at 350 for 12 minutes.

Texas Sheet Cake Cookies

Author: OMGChocolateDesserts.com
Recipe type: Dessert
Prep time:  30 mins Cook time:  8 mins Total time:  38 mins
Serves: 24

Soft and fudgey cookie version of classic Texas Sheet Cake.

Ingredients

For the Cookies:
½ cup unsalted butter (softened at room temperature)
⅓ cup granulated sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking powder
½ teaspoon salt
1⅓ cup flour
½ cup semi-sweet chocolate chips (or 3.01 oz semi sweet baking chocolate) -melted

For the Icing:
½ cup unsalted butter
2 Tablespoon cocoa powder
3 Tablespoon milk
1 teaspoon vanilla
2½ cups powdered sugar

Instructions

Cookies

• Preheat oven to 350°F
• Line baking sheet with parchment paper and set aside.
• Beat butter and sugar until light and fluffy.
• Add in egg and vanilla and mix until well combined, mix in salt and baking powder.
• Gradually add in flour while mixing on low speed (dough should be thick)
• Mix in melted chocolate.
• Drop about Tablespoon size mound of a dough onto baking sheet.
• Bake about 8 minutes ( do not overbake them, the cookies should just appear set, but to stay soft on the inside).
• Transfer to a wire rack to cool.

Icing
Combine butter, cocoa powder, milk and vanilla in a medium sauce pan over medium heat, whisk until melted and combine, take from the heat and whisk in powdered sugar, pour over the cookies and cool completely.

*We (Bug and Jill) used 1 heaping TBSP of icing/cookie and had quite a bit left over.

Grandma Hardy's Sugar Cookies

Ingredients

3 C flour

2 tsp cream of tartar
1 tsp soda
1/2 tsp salt
1 C shortening
2 eggs
1 C sugar
1 tsp vanilla

Directions

Preheat oven to 350 degrees.  Sift together flour, cream of tartar, soda and salf.  Then, cut in shortening with a pastry blender.  In a separate bowl, beat eggs, sugar and vanilla togeter.  Add egg mixture to dry ingredients and combine.

Roll out dough and cut immediately.  Do not refridgerate dough prior to use.

Bake at 350 for 10 minutes.

Caramel Bars

Ingredients:

2 c. butter (I know a lot, just don't think about it:)
2 1/4 c. brown sugar
3 c. flour
3 c. oats (quick or regular)
1 tsp salt
1 tsp soda
1 bottle Mrs. Richardson's Butterscotch Caramel Topping (ice cream
topping-I find it at Winco and Albertsons) I also like to nuke it for
20-30 seconds and find it spreads easier on top of the mixture warm.
16 oz milk chocolate chips

Directions:
Soften butter. In large bowl mix butter, brown sugar, flour, oats,
salt and soda, using a pastry blender. Do not over mix, mixture
should be crumbly, not cookie dough-like. Take 3/4 mixture and press
onto a cookie sheet. Bake 8-10 minutes at 350 degrees, or until golden
brown. Pour caramel sauce on top of hot crust, spread evenly.
Sprinkle chocolate chips on top. Then sprinkle remaining oatmeal
mixture on top. Bake an additional 10-12 minutes or until golden
brown. Let it cool completely and enjoy!!!

Giant Ginger Cookies

Ingredients:

½ cup butter (or shortening)
1 cup sugar
1 egg
¼ cup molasses
¼ tsp. salt
1 tsp. baking soda
2 tsp. ginger
¾ tsp. cinnamon
½ tsp. ground cloves
2 cups flour
sugar for rolling

Instructions:
Cream butter and sugar. Add eggs and molasses and mix well. Add salt, soda, and spices and mix well. Add flour and mix until combined. Roll dough into large 2-inch balls, you should have 10-12 total. Place on a baking sheet with plenty of room between each. (Only 6 on a large cookie sheet at a time) Bake at 350F for 11-14 minutes. Let sit on the baking sheet for about 2 minutes before moving to a cooling rack.

From Jen's Favorite Cookies

The New York Times Chocolate Chip Cookies

from The New York Times

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs one at a time. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours.

When ready to bake, preheat oven to 350.

Drop spoonfuls of dough onto baking sheet and sprinkle with sea salt. Bake for 10-12 minutes. (The original recipe calls for larger cookies and a longer bake time, but I use a bit less dough and shorten the time in the oven)

P.S.  I truly used the suggested flours and it really does make a subtle difference.

Swig Sugar Cookies

Ingredients:

1 cup butter
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powder sugar
2 Tbls water
2 eggs
1/2 tsp. bakind soda
1/2 tsp. cream of tarter
1 tsp salt
5 1/2 cup flour

Directions:

Cream together, butter, vegetable oil, sugars, water, and eggs. Combine dry ingredients and add slowly to mixture until combined. Dough should be a little crumbly and not at all sticky. Roll into golf ball sized balls. Mix 1/4 cup sugar with a pinch of salt in small dish. Stick the bottom of a glass into it then press down on cookie ball. Bake at 350 for 8 minutes. Make yummy frosting below. See photos (curtesy of vintagerevivals.com):

Sour Cream Frosting or Greek Yogurt:
1/2 cup butter (room temp)
3/4 cup sour cream or I used greek yogurt and it was delicious
about 1/2 lb package of powder sugar
1 tsp salt
1/4 cup milk
food coloring

Directions:
Cream together butter, sour cream and salt. Slowly add powdered sugar. When it gets so thick its not frosting like add a splash of milk. Alternate this process until your frosting is desired consistency. Add food coloring and whip on high for 1 minute. Technically you are suppose to keep cookies unfrosted in fridge, and then frost cold cookies right before serving.

Sugar Cookie Bars

Bars
1 cup butter, at room temperature (I use half butter, half margarine.)
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon salt
1/2 teaspoon baking soda
5 cups flour

Frosting
1/2 cup butter, at room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
1 pinch salt
4 cups powdered sugar
5 tablespoons milk
food coloring, if desired


Directions:

1
Bars: In a large bowl cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla and almond extract.
2
In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined.
3
Spread on a greased, rimmed baking sheet (use a 13 x 18 pan). The dough will be just like cookie dough- heavy & sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.
4
Bake at 375 degrees for 10 mins - 15 mins, until light golden brown or until a toothpick comes out clean. (I like to slightly under cook mine. I take them out at 10 minutes exactly. They are not brown at all, but I think that they are better this way.).
5
Cool completely before frosting.
6
Frosting: In a large bowl, beat butter, vanilla, almond extract and salt.
7
Add powdered sugar (1 cup at a time) until combined.
8
add milk & mix until smooth and spreading consistency.
9
Add a few drops of color, if desired.
10
Spread over cooled cookie, then cut into bars.

Original recipe: http://www.food.com/recipe/sugar-cookie-bars-450990?oc=linkback

Cookie Monster's Famous Cookie Dough (our favorite sugar cookie recipe)

Ingredients

3/4 cup unsalted butter or margarine, softened
1 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Equipment

Medium-sized mixing bowl
Measuring cup and spoons
A fork

Instructions

1. Put 3/4 cup of butter or margarine (that’s a stick and a half) into your mixing bowl.

2. Measure 1 cup of sugar.

3. Pour sugar over butter.

4. With fork, squash butter and sugar together until they are blended.

5. Crack open two eggs and pour eggs over mixture in bowl.

6. Measure 1 teaspoon vanilla and pour over mixture.

7. With fork, blend everything in the bowl together.

8. Measure 2 1/2 cups all-purpose flour and pour over mixture in bowl.

9. Measure 1 teaspoon baking powder and sprinkle over flour.

10. Measure 1 teaspoon of salt and sprinkle over flour and baking powder.

11. Mix everything together either with the fork or with your hands.

12. Put dough in icebox to chill (at least one hour).

Cookie Monster says you can make lots of dough at once, and save it in a plastic bag in your freezer for future baking. However, he must have been preoccupied, eating all the dough before he got around to including the baking time instructions.  I'd do 350 degrees, 7-11 minutes.

Chocolate Sandwich Cookies with Malted Milk Chocolate Buttercream

From Love and Olive Oil blog

photo by lindsay from love and olive oil blog

Cookies:
1 1/2 cups all-purpose flour
1/3 cup dark or Dutch-processed cocoa powder
1/2 teaspoon instant espresso powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract

Filling:
3 1/2 ounces (1 bar) milk chocolate, chopped
1/3 cup unsalted butter, room temperature
2 cups powdered sugar, sifted, plus more as needed
2 tablespoons heavy cream, plus more as needed
1 tablespoon malted milk powder
1/2 teaspoon vanilla extract
pinch salt

directions:
Preheat oven to 375ºF.

In a large bowl, sift together flour, cocoa, espresso, salt, baking powder, and baking soda. Set aside.

In a large mixing bowl or the bowl of a stand mixer, cream together butter and sugar until light and fluffy, 3 to 5 minutes. Add egg and vanilla and beat until smooth. Add dry ingredients and mix until no traces of the dry ingredients remain, scraping the sides of the bowl to ensure that everything is fully incorporated.

Drop dough by the tablespoon onto parchment-lined baking sheets. Roll into smooth 1-inch balls, then flatten slightly with the palm of your hand, forming even 1/2-inch-thick disks. Bake for 8 to 9 minutes or until cookies are puffed and set. Let cool for 5 minutes on the baking sheet (they will deflate slightly), then transfer to a wire rack to cool completely.

To prepare filling, melt milk chocolate in a microwave or double boiler over low heat until smooth. Remove from heat and let cool to room temperature.

In a large mixing bowl, beat butter until fluffy, 1 to 2 minutes. Add powdered sugar, 1/2 cup at a time, mixing well after each addition. Add cooled milk chocolate and beat until smooth.

Combine heavy cream and malted milk powder in a small bowl and mix until powder is dissolved. Add to milk chocolate mixture, along with vanilla and salt, and beat until light and fluffy, another 2 to 3 minutes. At this point you may need to add more cream or more powdered sugar as needed to achieve the desired consistency.

To assemble, spread or pipe about 1 tablespoon of filling onto half of the cookies, then top with remaining cookies. Press lightly until filling spreads to edges. Store cookies in an airtight container in the refrigerator for up to 5 days.

Harry and David's Raspberry Galettes Copy

First make delicious Almond Sugar Cookies from CodyKitchenConfections.blogspot.com.

Soft and Chewy Almond Sugar Cookies CCK Original
(Printable Recipe)
1 1/2 C white sugar
2/3 C unsalted butter (cold)
2/3 C shortening (room temp)
2 eggs
2 tsp almond extract
2 2/3 C cake flour
1 C all purpose flour
1 TB cornstarch
2 tsp baking powder
1 tsp salt
sugar in the raw (I like raw sugar for this, but any coarse sugar would work)

Preheat oven to 350 degrees and prepare baking sheet.

Cream sugar, butter and shortening. Stir in eggs and almond extract. Combine flour, cornstarch, baking powder and salt and add to butter/egg mixture.

Stir to combine until dough forms.

Form dough into walnut sized balls (I used a small cookie scoop) and roll in raw sugar. Place on prepared pan.

Bake cookies for 7 minutes.  Remove from oven and gently press the tops of the cookies flat with the back of a spoon while they are still warm and pliable.  (The cornstarch keeps them from spreading so they will be mounded up).

Remove to cooling rack. Allow to cool completely.

Then spread raspberry curd in between two cookies and sandwich.   This is what I bought:
http://www.curdelicious.com/?gclid=CIzK8eOVvLICFQXhQgodyk0A9w  but it is much cheaper at Cost Plus.

High Tea Lemon Cookies

Ingredients

Cookies

2 cups butter (room temperature)

2/3 cup powdered sugar

1 teaspoon grated lemon zest

½ teaspoon vanilla

1 ¾ cups flour

1 ½ cups cornstarch

Glaze

4 tablespoons butter

¾ teaspoon grated lemon zest (get zest from lemon before juicing)

¼ to 1/3 cup lemon juice*

2 ½ cups powdered sugar

Directions

Cookies

Preheat oven to 350 degrees. Beat butter until creamy. Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla. Beat well. Add flour and cornstarch and beat until well combined. Do NOT refrigerate.

Roll by hand into 1-inch balls or use a well-packed scoop. Place cookies about an inch apart as they do not spread much while baking.

Bake 14-15 minutes on ungreased cookie sheets until bottom edges are light brown. Cool on wire racks before frosting with lemon glaze.

Makes about 5 dozen small cookies.

Glaze

In a medium bowl combine butter, zest, juice and sugar. Stir until well mixed. Place a piece of wax paper beneath the wire racks where cookies have been cooling and drizzle glaze over cookies.

White Chocolate Ginger Drop Cookies

photo courtesy of bakedbree.com

Ingredients
3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cups unsalted butter at room temperature
3/4 cup brown sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla
1 cup white chocolate chips

Instructions
1.Whisk together flour, baking soda, salt, ginger, cinnamon, and nutmeg. Set aside.
 2.Cream together butter and brown sugar, until light and fluffy. About 5 minutes.
 3.Add the molasses, egg, and vanilla.
4.Mix until the batter just together, being careful to not overmix.
5.Wrap the dough in plastic and chill 4 hours or overnight.
6.Preheat the oven to 350 degrees. Line two cookie sheets with parchment.
7.Using an ice cream scooper, portion dough and roll into balls. Coat the dough balls in sugar.
 8.Place on cookie sheets about 2 inches apart.
9.Bake for 8 to 10 minutes. Take the cookies out of the oven and immediately place a few white chocolate chips in the center.
 10.Cool completely on wire racks.

From: http://bakedbree.com/white-chocolate-ginger-drops-week-1-of-12-weeks-of-cookies-2011

Chocolate Caramel Cookies with Sea Salt

1 cup butter
1 cup sugar
1cup brown sugar
2 eggs
1 tablespoon vanilla extract
3/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups flour
Caramels (home made preferably!)

Preheat oven to 350 degrees

Cream together butter and both types of sugar in a stand mixer. Once it is light and fluffy add in the eggs one at a time. Then mix in the vanilla extract. Add in cocoa powder, baking soda and salt, mix until well combined. Mix in the flour and mix until smooth-ish. Some lumps are ok, they will bake out.

Take a tablespoon or so of dough and wrap it around the caramel. Place it on a cookie sheet (I lined mine with silicone mats - it helped when some of the caramel oozed out!)  Bake for 11-13 minutes.


**Let cool completely before eating - while they are still warm the caramel is kind of dissolved into the dough, but once cooled there is a chewy caramel consistency in the center. Delicious!!**


Recipe from: http://mycookingadventure.blogspot.com/2010/10/chewy-caramel-chocolate-cookies.html

Frosted Butterscotch Chocolate Chip Bars

2 cups brown sugar, packed
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla
2 cups flour
2 teaspooons baking powder
1/2 teaspoon salt
1 cup chocolate chips

Combine brown sugar and melted butter and beat well. Add eggs one at a time, beating well. Stir in dry ingredients and mix and then stir in chocolate chips. Spread in greased 9x13 pan. Bake 25 minutes at 350º. Do NOT overbake. Spread with frosting after cool. Frosting: 1/4 cup butter, 1/2 cup powdered sugar, 1/2 cup brown sugar, 1 teaspoon vanilla, 1-2 tablespoons milk. Beat well.

Cookie Dough Truffles

Ingredients
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted
Directions
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.


*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.


Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

Soft Ginger Cookies w/Ginger-Orange Frosting

Makes about 3 dozen cookies, or 18 sandwiches
Ingredients
FOR THE COOKIES
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup molasses
2 eggs
1/2 teaspoon vanilla
Additional sugar for rolling cookies
FOR THE FILLING
1/4 cup (4 oz.) cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
1/2 teaspoon vanilla
2 teaspoons finely grated orange zest
1/2 teaspoon ginger
pinch of salt
2 to 2 1/2 cups confectioners’ sugar
To make the cookies: In a large bowl, combine the flour, cream of tartar, baking soda, salt, ginger, cinnamon, and cloves; set aside.
In another large bowl, or the bowl of a standing mixer, cream the butter and shortening together until light and fluffy. Beat in both sugars until combined and fluffy. Add the eggs, one at a time, beating until incorporated. Scrape the sides and bottom of the bowl, then stir in the molasses and vanilla until combined. Sprinkle half of the flour mixture over the butter mixture and mix until just combined. Sprinkle the remaining flour mixture into the mixing bowl and beat until well combined, scraping the sides of the bowl, as needed. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Preheat oven to 375 degrees. Line baking sheets with Silpat mats or parchment paper.
Roll a 1 tablespoon portion of dough into a ball and coat it in the extra sugar. Place cookies on the prepared baking sheets, about 2-inches apart, and bake for 8 to 10 minutes, or until edges are turning golden brown and tops are cracking. Allow to cool on sheets before transferring to wire cooling racks. Cool completely before frosting or serving.
To make the filling: In a medium bowl, or the bowl of a standing mixer, cream the butter and cream cheese together until well combined. Stir in the vanilla, orange zest, and salt. Add 1 1/2 cups of the sugar and beat until just combined. Add more sugar, 1/4 cup at a time, until the filling reaches a soft, but slightly firm consistency. If it gets too dry, add small amounts of orange juice to soften it up.

This came from mybakingdom.com . So Good!