- - - - O R A N G E   C O O K I E S - - - -

Cookies:

1 Cup Crisco Shortening
2 Eggs
3 Cups White Sugar
3 1/2 Cups All Purpose White Flour
1 1/2 Cup Buttermilk or * Substitute
2 tsp. Baking Soda
1/2 tsp. salt
1 tsp. Vanilla
2 oranges

* Substitute for buttermilk: 1 T. white distilled vinegar in 
1 cup measuring cup. Fill rest of cup with white milk. 
1 T. white distilled vinegar in 1/2 cup measuring cup. Fill 
rest of 1/2 cup with white milk.
 
In large bowl cream together beaten eggs, shortening, and sugar.
Pour in buttermilk or substitute and stir in baking soda. Add
Flour, salt, and vanilla.

GRATE the rine from 2 oranges and save the juice.

ADD all but a little rine and 1 T. juice to cookie mixture.

Use T. droppings for cookies on cookie sheet

Bake at 375 degrees.


FROSTING:

1/2 Cup (1 stick) Parkay oleo
1 Box (2 cups) Powdered Sugar
1 tsp. Vanilla

Melt on med. heat in small sauce pan: oleo, add vanilla
and left over orange rine gratings and juice. Turn off
heat and add Powdered sugar. Stir till no white shows.

Ice cookies when they are cool.






~*~ Copyright © 1997-2005 Elrhea M. Bigham ~*~