Another old recipe, this one’s from a 1937 Ohio cookbook available online. They went over very well at the board meeting I brought them to, people took thirds at a program that night, and they made a good lunch the day I made them at work! The original recipe said to roll them out and use cookie cutters, but I found the dough too soft for that, even after a day in the fridge, but as cookies shaped by hand they are perfect – thick, puffy, with a bit of crunch to the bottom. The orange flavor is light, but noticeable and enjoyable!

Out of 2 batches of dough I got 56 cookies!

Ingredients:

• 1 cup shortening (I used Crisco)
• 1 1/4 cups sugar
• 2 large eggs
• 3 cups all-purpose flour, sifted before measuring
• 2 teaspoons baking powder
• 1 pinch salt
• zest of one orange
• 2 tablespoons orange juice

In a large bowl, cream together the shortening, sugar, and eggs until smooth.

Sifted plain flour to the side…

In a medium bowl, sift together the sifted flour, baking powder, and salt.

Beat the flour mixture into the egg mixture.

Add the zest and juice.

The flour may not all incorporate until you’ve added the juice. Cover and refrigerate at least 1 hour, or overnight.

When ready to bake, preheat your oven to 425. Line two baking sheets with parchment. Grab approximately walnut sized portions of dough, shape into balls, and then gently press between your hands to flatten and place on the lined sheets.

It just wasn’t a good cookie cutter dough!

The cookies only spread slightly, so you don’t need to leave a ton of space between them on the pans. Bake 12-14 minutes until golden brown at the edges, rotating halfway through.

Transfer baked cookies to wire racks to cool.

Orange Cookies

• 1 cup shortening
• 1 1/4 cups sugar
• 2 large eggs
• 3 cups all-purpose flour, sifted before measuring
• 2 teaspoons baking powder
• 1 pinch salt
• zest of one orange
• 2 tablespoons orange juice

In a large bowl, cream together the shortening, sugar, and eggs until smooth. In a medium bowl, sift together the sifted flour, baking powder, and salt. Beat the flour mixture into the egg mixture, then add the zest and juice. The flour may not all incorporate until you’ve added the juice. Cover and refrigerate at least 1 hour, or overnight.

When ready to bake, preheat your oven to 425. Line two baking sheets with parchment. Grab approximately walnut sized portions of dough, shape into balls, and then gently press between your hands to flatten and place on the lined sheets. Bake 12-14 minutes until golden brown at the edges, rotating halfway through. Transfer baked cookies to wire racks to cool.