Lori DiPietro, New Port Richey, Florida
Makes about 5-1/2 dozen
1/2 cup shortening
1 cup sugar
2 large eggs
1/2 cup orange juice
1 tablespoon grated orange zest
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups confectioners’ sugar
1/4 cup orange juice
2 tablespoons butter, melted
Orange paste food coloring, optional
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 zest. 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 350F 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.
Tip: Proceed with substituting your preferred citrus (lemon, lime, etc.) in place of orange and proceed as the recipe instructs. However, keep in mind that using baking substitutions may change the flavor and texture of your cookies.