This is a cookie my mom made when my sister and I were growing up. She didn’t bake often, but when she did, it was always something special. This cookie is light and cake-like. It doesn’t have an overpowering orange flavor. It is very subtle and way too easy to eat! Enjoy.
Makes about 5 dozen
½ cup butter, softened
½ cup shortening
13/4 cup sugar
1 orange, grated and juiced*
3 cups of flour
2 tsp. baking soda
½ tsp. salt
Extra Flour may be needed
Preheat oven to 375 degrees. Combine butter, shortening and sugar until well blended. Add eggs and mix until smooth. Mix in the juice from the orange and the grated orange rind.
In a separate bowl mix the flour, baking soda and salt. Add the flour and the milk to the batter alternating between the two, ending with flour. You may need to add a little extra flour to stiffen up the batter (depends on how much juice you get from your orange).
You want the batter to be a little stiff because these cookies spread out when they bake and if the batter is too soft they will flatten too much. Be sure and leave enough space on your cookie sheet between cookies to allow for them to “bloom.” Bake for about 7 minutes or until the bottom edges are just beginning to turn brown.
Cool on wire rack and frost with the orange glaze. (See below).
Mix powdered sugar (my mom doesn’t have a quantity listed on her recipe but I would start with a cup). Mix in enough orange juice (I use bottled or fresh squeezed depending on what I have left) to make a thin glaze. I also like to add a little grated rind for added flavor and color. You can also add a ½ tsp. of orange extract to really bring out the orange flavor. Spread on the cooled cookie with a teaspoon. A very little goes a long way.
To Print CLICK HERE