Dona Hatfield's Orange Cookies
Yield
24 servingsPrep
15 minCook
15 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
orange zest
grated |
*
|
| 2 | tablespoons |
orange juice
|
|
| 2 | cups |
self-rising flour
sifted |
|
| 1 | teaspoon |
nutmeg
|
|
| 3 | cups |
oats, quick cooking
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
orange zest
grated |
*
|
| 3E+1 | ml |
orange juice
|
|
| 473 | ml |
self-rising flour
sifted |
|
| 5 | ml |
nutmeg
|
|
| 7.1E+2 | ml |
oats, quick cooking
|
|
Directions
Preheat oven to 375℉ (190℃).
Grease a large baking sheet.
Cream shortening and sugar together in mixing bowl until light and fluffy.
Add eggs, orange peel, and juice; beat well.
Sift flour and nutmeg together; blend into creamed mixture.
Stir in oats.
Drop dough by level tablespoonfuls two inches apart onto prepared baking sheet.
Bake for 12 to 14 minutes or until golden brown.
Cool in wire racks.
NOTE: If using Martha White All-Purpose Flour, sift 4 teaspoons baking powder and 1 teaspoon salt with flour.
