Orange Cookies (Grandma Shepard)

Directions

In a large mixing bowl, cream the Crisco® and sugar until light and fluffy. Add eggs slowly until blended well. Add sour milk and orange juice. (If sour milk is not available, mix 1 teaspoon vinegar with 1 cup milk.)

Separately, mix baking soda, salt, baking powder and flour. Add mixture slowly to batter, mixing well.

Drop a heaping tablespoon for each cookie, onto a greased cookie sheet. Bake at 350℉ (180℃) F for 12 min.

Cool on a wire rack.

Should make about 3 dozen cookies.

For icing, put melted butter in bowl and add powdered sugar. Mix together. Add grated rind. Slowly add orange juice until a very thick consistency is reached.

NOTE: for icing try 2 tablespoons softened butter 1 tablespoon grated orange peel 4 cups sifted confectioner’s sugar 2 tablesppons orange juice.

In small bowl of electric mixer, combine all ingredients. Beat at medium speed until smooth and easy to spread. If too thick, add a little more orange juice.