With soft sausage bits, potatoes, and corn, this hearty, spicy soup is simple to prepare. Cayenne can be omitted to make it kid-friendly.
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- ⅔ cup shortening
- ¾ cup white sugar
- 1 egg
- ½ cup orange juice
- 1 teaspoon orange zest
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups confectioners’ sugar
- 2 tablespoons butter
- 2 tablespoons orange juice
- 1 teaspoon orange zest
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon rind into the flour mixture.
- Cream shortening and white sugar together. Mix egg into the sugar mixture thoroughly. Slowly blend flour mixture into the egg and sugar mixture. Drop by teaspoonful onto greased cookie sheet.
- Bake for 8 to 10 minutes.
- Make the icing: Mix confectioner’s sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange rind into the sugar and butter mixture, mix well. When the cookies have cooled spread the icing generously over the tops of the cookies.
Nutrition Facts
| Calories | 221 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 127 mg |
| Sugars | 22 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I had to add more flour to get soft cakey cookies. Before I added the extra flour they were flat and the texture was not appealing. With the adjustment of about 1/4 cup more, they were perfect.
These came out really good! The only discrepancy was this yielded 1.5 dozen for me- I definitely made some too big (which was fine they still taste great) but that’s probably why it wasn’t 3 dozen like the recipe yields. Next time I will make them a bit smaller.
Icing was good cookies however became flat, didn’t hold shape. I am used to them being thicker and lemon drop shipped not turning into wafers which mine did. I think they need more flour in the recipe
Per other reviewers I added more flour & juice to the batter. I tasted the frosting before applying & it was simply overpowering. But after applying it to the cookies it was great. In fact, without it the cookies weren’t anything special.
They spread. And I made the recipe EXACTLY as it is offered here. I didn’t even bother baking the second pan and threw them away.
I added orange extract for extra orange flavor, which made them extra yummy
GREAT RECIPE!!!
It’s a small batch but I can double it. I substituted satsumas for the oranges because they are plentiful on my parent’s trees in southwestern Louisiana. Delicious!
great recipe! Just like grandma used to make 🙂
cookies didnt seem to cook eavenly had a layer around the out side that was criso and brown. but the center was soft and delicious.
My wife brushed on Tripple-sec (orange liquor) to the top of the cookies after they came out of the oven, and added some also to the icing. WOW was the main comment from everyone fighting over them.
Will definitely make these again. They are very cake-like and fluffy, and the orange is delightful. I might make some adjustment to amp up the flavor a little bit as they are fairly mild, but they are good and a little bit of a change of pace.
I loved these cookies! Added an additional 1/2 c. of flour, and added additional orange zest on top of the icing. Delicious!
Our family has made these for years! Always a favorite, always delicious! Great addition to any potluck, bake sale or just because
Lovely recipe family loves it thanks for sharing 🙂
Just like my moms recipe that I have been making for years. Delicious, although I usually double this and use the juice and rind of four oranges. Then it equals about five or six dozen cookies
I didn’t make any changes, but when I make it the next time I will make the cookies larger and I like harder cookies.
I looked at all the reviews. I made this for Church for a taste of Russia. I added a little extra flour..I added orange flavoring, Than refrigerated it for a couple of hours. I used a cookie scoop to place on cookie sheet. Wonderful cookies, they didn’t spread out too much and they are kind of cake like. We loved the frosting which I also added orange flavoring. The orange zest was a hit…which I put on after frosting. My cookies looked just like the picture!!
Try adding cocoanut Made another time. Put in cocoanut and orange rind. Cooked 10 mins. Really spread . Very tastey
So I made these gluten free with 1tsp xanthan gum and it worked perfect. I used rendered suet for shortening, essentially a more traditional and healthy shortening. Only problem, cookie itself had too much sugar. Next time I’m going to cut by a third or half.
Well, pretty good overall. The cookies did not melt in the oven or anything. But they were quite doughy and not very orange flavored. So for my second batch I added more orange juice, and I also added more juice to the frosting.