Iced Orange Cookies.
Summer baking calls for bright, citrusy flavors; and ever since painting my lemons last week, I have had citrus on the brain!
I found a great old-fashioned cookie recipe for these cakey iced orange cookies from Taste of Home. I had just bought a bag of clementines, so I knew they would work great for this.
I gave some to my Dad for Father’s Day and served some to our kiddos at our Father’s Day brunch for Hubby.
Be sure to use freshly squeezed orange juice and zest for the best flavor. These cookies freeze well and taste amazing right out of the freezer on a hot summer day!
Iced Orange Cookies
- 1/2 cup Butter Crisco shortening
- 1 cup sugar
- 2 eggs
- 1/2 cup freshly-squeezed orange juice
- 1 Tbsp freshly-grated orange zest
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups confectioner’s sugar
- 1/4 cup freshly-squeezed orange juice
- 2 Tbsp butter, melted
Preheat oven to 350 degrees F.
In an electric mixer, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Add baking powder, salt and then flour to creamed mixture until well combined.
Drop by tablespoon or cookie scoop onto baking stone or ungreased cookie sheet about two inches apart. Bake for approximately 10 minutes or until edges just begin to brown. Cool on wire racks.
In a small bowl, combine icing ingredients until smooth. Drizzle generously over cooled cookies.
TIP: I refrigerated the cookie dough for a couple hours making it easier to work with and hold its shape.
Cheers & Hugs,