This is a great recipe that uses baking soda as the leavening. The recipe called for coconut or pecans, I used half of each. I thinned a couple spoonful’s of powdered sugar with a little of the orange juice for a thin glaze, and left off the sugar on top.
We enjoyed the tropical taste of these cake-like cookies contributed by Mrs. Larry Baldwin, Jessup, Iowa in the "Iowa Power Holiday Recipes 1993" I dropped part of the recipe on a large half sheet, covered them and froze them, then rolled the parchment up and stashed them in a gallon freezer bag, to bake fresh in my toaster oven when I want them.
Real Orange Cookies
1 Cup Butter -- (2 sticks)
1 ½ Cups Sugar -- 10 ½ oz.
2 Large Eggs
3 Tablespoons Orange Rind -- grated
½ Cup Orange Juice -- from 2 large oranges
3 Cups Flour, All-purpose -- 13 ½ oz.
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 Cup Coconut -- flaked (or Chopped Pecans) 4 oz.
Cream sugar and shortening gradually. Beat in eggs, orange rind, and juice. Sift together dry ingredients and blend into creamed mixture.
Add coconut or pecans. Drop by teaspoonful’s (I used a size 100 scoop) onto greased cookie sheet, 2 inches apart (I used parchment). Sprinkle with granulated sugar if desired. (I didn’t, because I glazed them).
(No baking time or temperature was given in the recipe) so I baked them at 350° for 11-12 minutes.
Yield: "8 Dozen"
They sound delicious!
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