Moist, almost cake like. Grandma used to make these for us. Depending on how

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.

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  • Beat the shortening, white sugar and eggs together until light and fluffy. Beat in the buttermilk, orange juice and grated orange zest.

  • Combine the flour, baking powder, salt and baking soda. Stir the flour into the shortening mixture and mix until combined. Drop rounded tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.

  • Bake at 350 degrees F (175 degrees C) for 10 minutes. While still warm spread with orange icing.

  • To Make Orange Icing: Combine the butter or margarine, confectioners' sugar and orange juice concentrate and beat until smooth. Add more orange juice concentrate if necessary to reach the desired consistency.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

224.4 calories; 2.3 g protein; 37.7 g carbohydrates; 14 mg cholesterol; 129.8 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/20/2010
Wonderful cookies just as is. I really prefer this type of cookie made with buttermilk--and this is perfect. The dough is supposed to be like thick cake batter. I use a small (about 1/2 oz or tablespoon size) ice cream/melon scoop to handle the dough--makes perfect sized uniform cookies with a smooth top for icing. Also goes fast this way. Read More
(8)

Most helpful critical review

Rating: 3 stars
12/26/2009
The batter was just like a cake mix. I added about another 3/4 cup of flour but that left the cookies tasting floury. Not sure what went wrong but the only thing that saved them was the orange cream cheese frosting I put on them. Read More
(5)
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/20/2010
Wonderful cookies just as is. I really prefer this type of cookie made with buttermilk--and this is perfect. The dough is supposed to be like thick cake batter. I use a small (about 1/2 oz or tablespoon size) ice cream/melon scoop to handle the dough--makes perfect sized uniform cookies with a smooth top for icing. Also goes fast this way. Read More
(8)
Rating: 5 stars
12/20/2010
Wonderful cookies just as is. I really prefer this type of cookie made with buttermilk--and this is perfect. The dough is supposed to be like thick cake batter. I use a small (about 1/2 oz or tablespoon size) ice cream/melon scoop to handle the dough--makes perfect sized uniform cookies with a smooth top for icing. Also goes fast this way. Read More
(8)
Rating: 3 stars
12/26/2009
The batter was just like a cake mix. I added about another 3/4 cup of flour but that left the cookies tasting floury. Not sure what went wrong but the only thing that saved them was the orange cream cheese frosting I put on them. Read More
(5)
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Rating: 5 stars
09/13/2013
I added extra orange juice to the frosting and a little orange food coloring and orange extract to both the frosting and cookies they turned out great. I also put 1 tsp baking soda in mine instead of the tsp that the recipe calls for because that's what my grandma's recipe has. Read More
(2)
Rating: 5 stars
12/14/2017
My family begs me every holiday season for these cookies. The recipe is perfect as is aside from adding a little OJ to the icing so it spreads easier plus i always add orange food coloring to make it known they are orange flavored. Read More