These cookies are slightly unusual with the orange flavor and they keep very well. Perhaps these reasons are why the recipe came to me: I requested it from an elderly woman at my parents’ church who used to bring these to after service social hours.
She made them with pure bleached sugar and white flour which gives an angelic quality to the final cookie. My ‘dark side’ version with white whole wheat flour and unbleached sugar actually has a taste advantage, I think, with a more wholesome flavor from the whole wheat. Whether you choose the heavenly white or nutritious earthly variety, you will love these cookies. —Rachel Tayse
large fresh orange
milk or buttermilk
white whole wheat flour
powdered (confectioner's) sugar
In This Recipe
Heat oven to 350 degrees F.
Zest and juice orange, divide into two halves.
Cream sugar and shortening with kitchenaid or hand mixer.
Add egg and vanilla. Mix very well.
Pour in half of an orange juice and zest and milk. Mix.
In a separate bowl, stir together flour, baking powder, soda, and salt.
Gently stir together flour mixture with creamed mixture. Do not over mix.
Drop by tablespoonfuls onto a silpat or parchment lined cookie sheet.
Bake for 10-12 minutes or until lightly brown.
Meanwhile, whisk together powdered sugar, orange juice and rind and vanilla. Add milk or water by half teaspoonfuls until icing is thick but spreadable.