Recipe by Karen Gibson
"Moist, almost cake like. Grandma used to make these for us. Depending on how"
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4 1/2 cups
thawed orange juice concentrate
Wonderful cookies just as is. I really prefer this type of cookie made with buttermilk--and this is perfect. The dough is supposed to be like thick cake batter. I use a small (about 1/2 oz or tablespoon size) ice cream/melon scoop to handle the dough--makes perfect sized uniform cookies with a smooth top for icing. Also goes fast this way.
The batter was just like a cake mix. I added about another 3/4 cup of flour but that left the cookies tasting floury. Not sure what went wrong but the only thing that saved them was the orange cream cheese frosting I put on them.
I added extra orange juice to the frosting, and a little orange food coloring and orange extract to both the frosting and cookies, they turned out great. I also put 1 tsp baking soda in mine instead of the ½ tsp that the recipe calls for because that's what my grandma's recipe has.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Cookies III
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 67
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