Outrageously Moist Orange Cookies


Dee Stillwell Recipe

By Dee Stillwell LILLYDEE


Rating:
Serves:
5 dozen cookies
Prep Time:
Cook Time:
Method:
Bake
Comments:

The original recipe came from a community cookbook. I don't like using shortening in cookies, so I use butter..but if u don't care, then thats waht the original recipe called for. Or you could use 1/2 butter and 1/2 shortening. I also added the orange zest to them. These are a very good cake like soft moist cookie. Bursting with orange flavor. yummm
My own pix will be added when I bake these again.

Blue Ribbon Recipe

Notes from the Test Kitchen:
These cookies are so light and refreshing! With just the right amount of orange flavor, they are the perfect sweet accompaniment to morning coffee or as an after dinner treat.

Ingredients

1 c
butter, softened
2 c
sugar
2 large
eggs
juice & zest of 1 large sweet orange
1 c
milk
1 tsp
orange emulsion (can use extract)
4 c
flour
1 tsp
baking powder
1 tsp
baking soda
1 tsp
salt
FROSTING
2 c
powdered sugar
2 Tbsp
butter, softened
1 pinch
salt
zest and juice of 1/2 of an orange or to make it spreadable

Directions Step-By-Step

1
Heat oven to 350 degrees. Prepare cookie sheets by lining with parchment paper. Zest and juice oranges.
2
Cream butter and sugar together, beat in eggs, orange juice, zest and emulsion. Sift dry ingredients together. Add flour mixture alternatly with milk to form a soft dough. Scoop cookies onto cookie sheets. Bake for approx 10 minutes or until very lightly browned. Cool for 10 minutes and remove to cooling rack. While cookies finish cooling, make frosting. Whisk all frosting ingredients together and spread on cookies and let set to dry. Enjoy!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American
Collection: Christmas Cookies
Hashtag: #orange


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245 Comments

user
Dee Stillwell LILLYDEE
Mar 28, 2014
Thanx for the comps Shirley..I'm glad the kids all liked them, especially the birthday boy.
I always sift all dry ingredients together in a sieve b4 adding to the wet ingreds alt with the milk. Cookies can vary depending on alot of things..including altitude(probably not in your case), damp weather, etc.. Happy baking!
user
Shirley Lawhorn SL2
Mar 28, 2014
Dee Thanks for answering me so quick. Like I said the first time I made these I used a mixer they were flat, but they were very good. The second time I used a mixer until I mixed in the dry ingredients, they were more cake like and still good. I made them tonight that way but i accidently put two cups of flour in the mixture unsifted and I put the milk in with the other liquids, I sifted the other two cups of flour, baked them they turned out good. All the kids like them but i have one boy at church that really like them. This was his birthday month so I am making them especially for him. Thanks so much for the recipe. It doesn't seem like I can mess them up to much. They will still tast good.! I like in the mountain area of Virginia. :)
user
Dee Stillwell LILLYDEE
Mar 28, 2014
Thank you Shirley so much for trying this recipe. I'm sorry they came out flat the first time. I always use my KA stand mixer to make all my cookie dough. Arthritis and carpal tunnel prevent me from mixing cookies by hand. It doesn't say where you live, but if it's a high altitude area, you may have to adjust the recipe.
I would give the mixer another try next time you make these. Use the 4 cups of flour and bake a few, If they are flat, add a bit more flour and test again. Also make sure your baking powder/soda are active and fresh. Good luck.
user
Shirley Lawhorn SL2
Mar 28, 2014
Dee I have made these cookies they are good. Do you use a mixer or mix by hand? I used a mixer the first time they were good but they were flat. the second time I mixed first six ingredients with a mixer and the rest I mixed by hand. They were more like a cake cookie. So I was wondering which way you did these. Thanks
user
Dee Stillwell LILLYDEE
Mar 19, 2014
Thank you Jude for trying this recipe and for the stamp of approval. I'm so glad you enjoyed them.