Servs: 24 Prep: Cook:
"'I remember my dad making a big batch of these citrus cookies when I was growing up,' writes Tammie Young from Mattoon, Illinois. 'They're very moist and have a wonderful old-fashioned taste.'"
- add 1 tablespoon butter or margarine, melted
- add 1/2 teaspoon baking soda
- add 2 medium navel oranges
- add 1/2 teaspoon salt
- add 1 cup sugar
- add 1/2 cup milk
- add 2 cups all-purpose flour
- add 1/2 cup butter flavored shortening
- add 1 teaspoon baking powder
- add 2 1/2 cups confectioners' sugar
- With a sharp paring knife, score each orange into quarters; remove peel. use knife to remove white pith from peel and fruit; discard. Quarter oranges and place in a blender. Add peel; cover and process until smooth (mixture should measure 3/4 cup).
- In a mixing bowl, cream shortening and sugar. Beat in milk and 6 tablespoons orange mixture. Combine the flour, baking powder, baking soda and salt; add to creamed mixture until blended.
- Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 10-13 minutes or until set and edges are lightly browned. Remove to wire racks to cool.
- For frosting, in a mixing bowl, combine confectioners' sugar, butter and enough of the remaining orange mixture to achieve spreading consistency. Frost cookies.