I love these cookies! I make them every year. I am not wild about nuts so I use a cup of mini chocolate chips. I used a tablespoon sized cookie scoop and had about 72 cookies. I don't know if it was the combination of my oven and the fact that I use parchment paper but I have to bake them for 16 1/2 minutes. They are soft cake-like cookies that are soooo addictive!! UPDATE 12/14/10 - I usually use orange extract instead of grated orange peel. I increase the orange flavor by using 1/2 teaspoon of the extract in the dough. I also use 1/4 tsp of orange extract in the glaze. Make sure to sift your powdered sugar. It does help the glaze not be as runny. I like to keep them in the refrigerator. They also freeze quite well! I think next time I make these, I will try diced dried cranberries instead of the chocolate chips!

I made this recipe for a recent cookie exchange, where I had to bring 7 dozen cookies. I doubled the recipe and in no time I had delicious cookies and.. I was voted #1 in all 3 competitions (tase, look and unique)! I've added this recipe to my favorites!

Add some vanilla and more sugar and they are great. I made them without the orange because I am not really an orange fan, and they still came out great. They are light and fluffy, kind of muffin like in the middle. Very yummy!

I am not a great cook, but every time I make these, they are the hit of the party! Very easy, very tasty. My fav cookies ever!

These cookies turned out good, but I changed the recipe a little. In the cookie and the icing, instead of orange juice and peel, I used maple pancake syrup. I used raisins instead of nuts. And added a little cinnamon.