Orange Cookies III Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 17, 2010
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.
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Photo by Cindy in Pensacola
Reviewed: Dec. 25, 2009
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.
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Photo by Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA
Reviewed: Sep. 13, 2013
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.
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