Grandma Brubaker’s Orange Cookies

Name: Grandma Brubaker's Orange Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 6 dozen.
Ingredients: 1 cup shortening; 2 cups sugar; 2 large eggs, room temperature, separated; 1 cup buttermilk; 5 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; Pinch salt; Juice and grated zest of 2 medium navel oranges; ICING:; 2 cups confectioners' sugar; 1/4 cup orange juice; 1 tablespoon butter; 1 tablespoon grated orange zest

At least two generations of my family have enjoyed the recipe for these delicate orange-flavored cookies. —Sheri DeBolt, Huntington, Indiana

Ingredients

1 cup shortening
2 cups sugar
2 large eggs, room temperature, separated
1 cup buttermilk
5 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
Pinch salt
Juice and grated zest of 2 medium navel oranges
ICING:
2 cups confectioners' sugar
1/4 cup orange juice
1 tablespoon butter
1 tablespoon grated orange zest

Directions

Preheat oven to 325°. In a bowl, cream shortening and sugar. Beat in egg yolks and buttermilk. Sift together flour, baking powder, soda and salt; add to creamed mixture alternately with orange juice and zest. Add egg whites and beat until smooth.
Drop by rounded teaspoonfuls onto greased cookie sheets. Bake until set, about 10 minutes. Remove to wire racks to cool completely.
For icing, combine all ingredients and beat until smooth. Frost cooled cookies.

Nutrition Facts

1 cookie: 97 calories, 3g fat (1g saturated fat), 6mg cholesterol, 58mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 1g protein.

Originally published as Grandma Brubaker's Orange Cookies in Grandma's Great Desserts Cookbook

Reviews

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Average Rating:

TrishtheDish1

Feb 19, 2019

4.5 stars. I didn't have any, but my husband seemed to enjoy them. I made 1/2 a recipe which yielded approx. 40 cookies. However, the next time I will make the whole frosting recipe as there wasn't enough to cover all of the cookies. And the cookies it did cover the frosting was thin, more like a glaze. I would also use more orange zest in the cookies and the frosting too.
diannevdv

Dec 14, 2018

Delicious. I ALWAYS use real butter in baking!! Also, although this is a perfect recipe without them, I added white vanilla baking chips to the mix.
Mona

Dec 13, 2018

This was an Indiana State Fair grand prize winner years ago and was published in the paper. It's been a family favorite for years.
Kathleen M

Dec 13, 2018

I cannot wait to try. What do you use for shortening?
Deborah

Dec 13, 2018

This has been a tried and true recipe in our family for at least three generations. Love the mild orange flavor and the softness of the cookies. The recipe does make a lot of cookies and I omit the orange zest, mainly because I never have it in the pantry and the kids prefer it without.
Potempa

May 26, 2018

Made them for my friends and they loved them. I followed the recipe exactly as said, wonderful. I loved the orange taste of the frosting and the cookie.
Donut Queen

Jan 24, 2018

I halved the recipe, used real butter in both the cookie and icing, and didn't bother separating the egg, and the cookies turned out wonderfully. Thanks for sharing this tasty recipe!
DecadentDessertLady

Dec 12, 2017

Baked these for the first time last year; now it's one of my favorites. The orange flavoring is not overpowering and that's what I love about it. A delicious soft cookie! Thank you Grandma Brubaker wherever you are!
heartinsa

Sep 30, 2017

This is the same recipe as old family recipe we have and love except this makes more cookies. Bright orange flavor, soft, moist. Wonderful cookie. For the lady asking about the temperature, our recipe says to bake at 350 for 12 minutes or until light brown.
Moemoe67

Apr 2, 2017

Halved recipe for 3 dozen cookies. DELICIOUS with the fresh OJ & orange peel. Just added a bit more powdered sugar, and a few Tbsp's of milk to firm up frosting a bit. Kept in fridge and I THINK next day they were even better!!THANK YOU this is a keeper!