Orange Cookies
Dozens of these citrusy delights travel along with me to the school and church functions I attend during the holidays. The abundant orange flavor is refreshing. —Diane Myers, Meridian, Idaho
Ingredients
- 1 cup shortening
- 1-1/2 cups sugar
- 1 cup buttermilk
- 3 large eggs, room temperature
- 2/3 cup orange juice
- 4-1/2 teaspoons grated orange zest
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- icing:
- 4-1/4 cups confectioners' sugar
- 1/4 teaspoon orange extract
- 1/3 to 1/2 cup orange juice
Directions
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1In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the buttermilk, eggs, orange juice and zest. Combine the dry ingredients; gradually add to the creamed mixture and mix well. Refrigerate dough for 20 minutes or until firm enough to handle.
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2Meanwhile, preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets; bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.
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3For icing, combine the confectioners' sugar, orange extract and enough orange juice to achieve desired consistency. Drizzle or spread icing over cooled cookies.
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