Orange Sugar Rollouts Recipe

Orange Sugar Rollouts Recipe
Orange Sugar Rollouts Recipe photo by Taste of Home
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Orange Sugar Rollouts Recipe

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When my children were young, we would bake and decorate these cookies every Christmas. Now I carry on the tradition with my grandchildren.
MAKES:
21 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling
MAKES:
21 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling

Ingredients

  • 2/3 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 4 teaspoons milk
  • 1/2 to 1 teaspoon grated orange peel
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • FROSTING:
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated orange peel
  • 2 to 4 tablespoons orange juice
  • Yellow food coloring, optional

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool.
In a large bowl, beat the butter, confectioners' sugar, vanilla, orange peel and enough orange juice to achieve spreading consistency. Add food coloring if desired. Frost cooled cookies. Yield: about 3-1/2 dozen.
Editor's Note: Instead of rolling and cutting out these cookies, the dough may be dropped by tablespoonfuls onto greased baking sheets. Bake and frost as directed.
Originally published as Orange Sugar Rollouts in Best of Country Cookies 1999, p49

Nutritional Facts

2 each: 260 calories, 11g fat (4g saturated fat), 22mg cholesterol, 105mg sodium, 39g carbohydrate (29g sugars, 0 fiber), 2g protein.

  • 2/3 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 4 teaspoons milk
  • 1/2 to 1 teaspoon grated orange peel
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • FROSTING:
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated orange peel
  • 2 to 4 tablespoons orange juice
  • Yellow food coloring, optional
  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk, orange peel and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
  2. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool.
  3. In a large bowl, beat the butter, confectioners' sugar, vanilla, orange peel and enough orange juice to achieve spreading consistency. Add food coloring if desired. Frost cooled cookies. Yield: about 3-1/2 dozen.
Editor's Note: Instead of rolling and cutting out these cookies, the dough may be dropped by tablespoonfuls onto greased baking sheets. Bake and frost as directed.
Originally published as Orange Sugar Rollouts in Best of Country Cookies 1999, p49

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