READER REVIEWI often make these bite-size cookies at Christmastime, when oranges in Florida are plentiful. Every time I experience their wonderful aroma, I remember my grandmother, who shared the recipe.
—LORI DIPIETRO NEW PORT RICHEY, FL
PREP: 15 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 5 1/2 DOZEN
1/2 cup shortening
1 cup sugar
2 large eggs
1/2 cup orange juice
1 tablespoon grated orange peel
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
ICING
2 cups confectioners’ sugar
1/4 cup orange juice
2 tablespoons butter, melted
Orange paste food coloring, optional
1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Combine the flour, baking powder and salt; gradually add to the creamed mixture.
2. Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.
READER REVIEW
“I own a pastry company and am always trying new recipes. This is one of my customer favorites.”
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