Orange Drop Cookies
This delightful cake-like cooky came to us from Mrs. Paul Lindemeyer, Mason City, Iowa. For variety, add ½ cup chopped nuts or ½ cup raisins to the dough. See color picture, pp. 86-87.
Ingredients
| 0.67 cup | 160 ml | shortening |
| 2 cups | 480 ml | Gold Medal Flour |
| 0.75 cup | 180 ml | sugar |
| 0.5 tsp | 2.5 ml | baking powder |
| 1 | egg | |
| 0.5 tsp | 2.5 ml | soda |
| 0.5 cup | 120 ml | orange juice |
| 0.5 tsp | 2.5 ml | salt |
| 2 tbsp | 30 ml | grated orange rind |
| — | Orange Butter Icing (p. 150) |
Instructions
Heat oven to 400° (mod. hot). Mix shortening, sugar, and egg thoroughly. Stir in orange juice and rind. Measure flour by dipping method (p. 5) or by sifting. Stir dry ingredients together; blend in. Drop rounded teaspoonfuls of dough about 2″ apart on ungreased baking sheet. Bake 8 to 10 min., or until delicately browned on edges. Frost with Orange Butter Icing (p. 150). Makes 4 doz. 2″ cookies. Note: If you use Gold Medal Self-Rising Flour, omit baking powder, soda, and salt.