It's January and that means it's citrus season! One of my favorite seasons for fruits - ruby reds, oranges, lemons, limes, tangerines and on and on.
I've always loved navel oranges, but have added cara cara and blood oranges to my arsenal of favorites.
There are tons of great citrus fruit recipes and I've found one at Taste of Home that is just wonderful - these Frosted Orange Cookies.
They're so unusual because they use the entire orange in the cookie as well as the icing, giving it a deep orange flavor. You can see the orange zest all through them!
The cookies turned out so very soft and along with the icing, these make a perfect orange cookie. It was so hard to stop eating them - they almost melt in your mouth.
They remind me of a Lofthouse cookie, except softer and much better because they're homemade.
I give these Frosted Orange Cookies one of my highest recommendations. It's hard to describe how good they are and what a great way to get that Vitamin C in (sort of)!
- 1 large navel orange
- ¼ C shortening
- ¼ C butter, softened
- 1 C sugar
- ½ teaspoon vanilla
- ½ C milk
- 2 C all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ C powdered sugar
- 1 tablespoon butter, melted
- ⅛ teaspoon vanilla
- Preheat the oven to 350° and line two baking sheets with parchment paper.
- Score the orange into quarters, then remove the peel. Use a knife to remove the white pith from the orange peel and also scrape as much as possible off of the outside of the peeled orange. Quarter the orange and put it and the orange peel into a blender. Cover and puree until smooth, about 2 minutes (it will have a little pulp and orange zest still).
- In a mixing bowl, cream the shortening, butter, sugar and vanilla. Beat in the milk and 6 tablespoons of the blended orange mixture. Combine the flour, baking powder, baking soda and salt in a bowl. Add to the cream mixture and blend until completely combined.
- Drop by heaping teaspoonfuls 2" apart onto one of the baking sheets. Bake for 12-13 minutes or until the edges are lightly browned. Remove immediately to wire racks to cool.
- For the frosting: combine the powdered sugar, butter, ⅛ teaspoon vanilla, a pinch of salt, and enough of the leftover orange mixture (2-3 tbsp) until it's of creamy spreading consistency. Place waxed paper under the cookie rack, then spoon the frosting generously onto each cookie. Let sit for a couple of hours until set. Store in a tightly sealed container.
Tips and Stuff:
When getting the pith off of the orange peel, scrape until you see the dimples of the inside of the peel. The pith is bitter.
The dough is sticky, but makes into soft fluffy cookies.
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 141Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 117mgCarbohydrates: 24gFiber: 0gSugar: 15gProtein: 1g
Nutrition Values are Approximate