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Sunday, October 24, 2010


Sometimes knowing which recipes to avoid is just as important as knowing which ones are keepers. These cookies are terrible. Do not waste your time with them. They're so bad that I threw them out.

To be called orange cookies, the taste of orange turned out to be undetectable. They have the eggy taste of a poorly executed pound cake, except with a hint of cardboard flavor. Strike that, cardboard has MORE flavor than these cookies. I would have been okay with a subtle orange flavor. I would have rhapsodized about a strong orange flavor that really hit me over the head, but I received neither. I'm posting the recipe so that you'll know to avoid it. Read it, memorize, and then run far, far away from it.

Original Recipe Yield 33 servings


1 cup shortening

1 cup sugar

3 eggs

2/3 cup orange juice

1 tablespoon grated orange peel

3 1/2 cups all-purpose flour

1  teaspoon baking powder

1  teaspoon baking soda


2 cups confectioners' sugar

1/4 cup orange juice

2 tablespoons butter (no substitutes), melted


1.In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Combine flour, baking powder and salt; gradually add to the creamed mixture.

2.Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.

3.In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.

1 comment:

  1. Maybe instead of using orange juice you could use those mandarin oranges and just puree them to substitute. My dad makes a dessert that calls for pineapple juice but subs for crushed pineapple. Makes the difference. Just a thought.