1 cup shortening (Crisco)
2 cups granulated sugar
4 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup buttermilk
Preheat oven to 350. Lightly grease cookie sheets.
Mix the baking soda into the buttermilk and set aside. This helps leavening action.
Cream sugar and shortening. Add eggs and beat until well blended and fluffy.
Sift together remaining dry ingredients. Add dry ingredients and buttermilk mixture alternately to creamed mixture,
starting and ending with dry ingredients.
Stir in juice and grated zest of one medium orange. (you'll have to use your judgement on this. If the orange is
extremely juicy, you may not want to add all the juice, as the cookies will spread out too much.)
Drop by heaping teaspoonfuls. I use small scoop. Bake approximately 10-12 minutes. Don't allow to get too brown.
Ice while warm so the icing will shine.
1 stick butter (no substitutes)
1 lb. (sm. box) sifted powdered sugar
orange juice to make spreading consistency
NOTE to Orange Cookie recipe. Make sure you use buttermilk and not your own concoction of milk with vinegar. The cookies will not turn out as good - trust me.