Desserts
Orange Cookies
Description
These frosted orange cookies are my grandma's classic recipe! They're melt-in-your-mouth soft with a secret ingredient for a tender crumb.
Ingredients
- 2 cups powdered sugar
- 2 tablespoons unsalted butter softened to room temperature
- 2 tablespoons freshly squeezed orange juice
- 1 ½ teaspoons pure vanilla extract
- 1 cup mashed cooked carrots about 7 ounces uncooked—4 to 5 large carrots or 16 larger baby carrots
- 1 cup vegetable shortening
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- Zest of 2 large oranges
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
Directions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat, then set aside. If needed, cook, mash, and cool the carrots: Peel and cut the carrots into large pieces (cut baby carrots in half), then place in a small saucepan. Cover with water, then bring to a boil over high. Let boil until the carrots are tender, about 6 minutes. Mash and let cool to room temperature (you can also place the carrots in the freezer to cool more quickly).
- In a large mixing bowl, cream together the shortening and sugar until fluffy. Beat in the eggs one at a time, then the orange zest, orange juice, and vanilla extract. Stir in the mashed carrots.
- In a separate bowl, stir together the all purpose flour, whole wheat flour, baking soda, and salt. Add to the wet ingredients, then mix gently, just until the flour disappears.
- Drop by rounded teaspoons (the cookies are very small—do not make them larger or they will not bake as well) onto the prepared cookie sheets. Bake for 8 minutes, until the edges are barely golden. Let rest for 2-3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- For the frosting: In a mixing bowl, beat together the powdered sugar, butter, orange juice, and vanilla extract. Frost the cooled cookies, then enjoy!
