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Iced Orange Cookies Recipe

Iced Orange Cookies Recipe photo by Taste of Home

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I usually make these bite-size cookies at Christmastime, when oranges in Florida are plentiful. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. —Lori DiPietro, New Port Richey, Florida

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Iced Orange Cookies Recipe

Prep: 15 min. Bake: 10 min./batch + cooling

Yield: 66 Servings

15 10 25

Ingredients

1/2 cup shortening
1 cup sugar
2 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

Directions

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.
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. Yield: about 5-1/2 dozen.

Nutritional Facts 1 cookie equals 63 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 33 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Originally published as Iced Orange Cookies in Best of Country Cookies , p40

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Iced Orange Cookies

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Reviewed on Feb. 08, 2013 by ChandiP

These cookies are so easy to make and very soft. I am going to make them next time with lime in replace of everything orange and also lemon in replace of the orange ingredients. I hope it goes well. They went quick in my small family of four.

Reviewed on Dec. 29, 2010 by Jocarnes

I absolutely love these soft, melt in your mouth cookies! I always get lots of compliments and receipe requests.

Reviewed on Jun. 02, 2010 by slummy41

I own a pastry company and am always trying new recipes. This is one of my customer favorites. I mix it like a cake (cream fats and sugar, then alternately add liquids and dry ingredients). I always substitute lemon juice for orange juice in the glaze. I thought it was a little flat with the orange juice, but the lemon glaze adds a great tangy flavor! Mine always bake up much flatter than the picture. It's really hard to eat just one!

Reviewed on Jan. 14, 2010 by TeresaCake

These were very moist and flavorful! I had many requests for the recipe after I gave them as Christmas gifts.

Reviewed on Oct. 25, 2009 by mjcmcook

A delicious 'little' treat!