Ingredients
1 cup shortening1-1/2 cups sugar1 cup buttermilk3 large eggs2/3 cup orange juice4-1/2 teaspoons grated orange zest4 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powderICING:4-1/4 cups confectioners’ sugar1/4 teaspoon orange extract1/3 to 1/2 cup orange juice
Preparation
In a large bowl, cream shortening and sugar until light and fluffy. Beat in the buttermilk, eggs, orange juice and zest. Combine the dry ingredients; gradually add to the creamed mixture and mix well. Refrigerate dough for 20 minutes or until firm enough to handle.
Meanwhile, preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets; bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.
For icing, combine the confectioners’ sugar, orange extract and enough orange juice to achieve desired consistency. Drizzle or spread icing over cooled cookies.
