Spring cookies

These Slice of Orange Cookies seemed the perfect ending for Easter brunch at our house Sunday — not too sweet, but incredibly flavorful.  (Yes, you had them at Spring Super Saturday, too!)  When we are in orange eating season, I will grate the orange rinds (before peeling) and make the dough for the freezer.

This is an old recipe; I haven’t yet found it on the Web.  I’ll give you the original version, with my notes.  I’ve never liked to make slice-and-bake cookies (I can’t seem to cut an even slice), so I make drop cookies.  And I always double this recipe, but only use one recipe of icing to drizzle over the cookies.

Slice-of-Orange Cookies (5 dozen)

1 cup sugar
3/4 cup butter, softened
1 egg
2 teaspoons finely shredded orange peel
2 Tablespoons orange juice
2-1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Cream together sugar and butter until light and fluffy, then beat in egg, orange peel, and orange juice until combined.  Beat in flour, baking powder, and salt.  Shape dough into two rolls 7″ long and about 1-3/4″ in diameter.  Wrap in plastic wrap; chill or freeze till firm.  Cut into 1/4″ slices; place on ungreased baking sheet.  Back at 375° F 10-12 minutes or till  lightly browned.  Frost when cool.  Frosting:  2 cups powdered sugar, 1/2 teaspoon vanilla, 1/2 teaspoon orange extract, about 2 Tablespoons milk.

Notes: I drop these cookies from a small cookie scoop onto parchment paper-lined cookie sheets.  I spoon frosting into a quart freezer bag, snip off corner, and squiggle onto cookies.  Allow frosting to dry before storing cookies.

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