Orange Snowdrops
Yield
2 dozenPrep
20 minCook
20 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
butter
|
|
| 1 | cup |
powdered sugar
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | each |
eggs
|
|
| ½ | can |
orange juice, concentrated
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
butter
|
|
| 237 | ml |
powdered sugar
|
|
| 2.5 | ml |
baking soda
|
|
| 1 | each |
eggs
|
|
| 0.5 | can |
orange juice, concentrated
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
Directions
In a large mixing bowl beat shortening and butter with an until softened.
Add the powdered sugar and baking soda.
Beat until combined. Beat in the egg, orange juice concentrate, and vanilla until combined.
Beat in as much of the flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour.
Drop dough from a rounded teaspoon 2 inches apart.
Bake in a 375℉ (190℃). oven about 8 minutes or until edges are lightly browned.
Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack.
Frost cookies with Orange Frosting.
