Reviewed: Mar. 29, 2012

The best orange cookies ever!!!! I tried them and ever since I get requests for them always ,yummy!!!!Soft inside with a crispy edge, fantastic orange flavor.

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Reviewer:

Doreens39

Reviewed: Feb. 24, 2012

These are fantastic, nice and light, soft and moist. The flavor is wonderfull, but I'm sure I probably put in more zest then called for, I also used fresh squeezed juice. These freeze very well, I always make sure to have some in the freezer for unexpected guests and to put on trays for hostess gifts ( I never go anywere empty handed).

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Reviewer:

CHRISTAL88

Cooking Level: Expert

Living In: Sylvan Lake, Alberta, Canada

Reviewed: Feb. 10, 2012

These are a lot like cookies I made all during my family's growing years, (I had lost the recipe in many moves,,,) I love them...need lots of willpower to keep from eating too many of them! It is warm where I live, and I keep them in the fridge--even in the winter--to keep icing from getting soft.!

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Reviewer:

BarbaraB

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Yucca Valley, California, USA

Reviewed: Dec. 21, 2011

Delicious! The cookie itself is not very sweet..(which is good thing b/c the icing that goes on top is). I used vegetable oil as a substitute for the margarine (didn't have any). Also used whole wheat flour in place of all-purpose, no one was the wiser. Will be making again for sure!

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Reviewer:

gatita

Reviewed: Jun. 5, 2011

Really tasty, very soft and muffin-like, which I'm okay with, and kindof expected by reading the ingredients. Any muffin batter can be baked as a drop cookie, actually. I used butter and light sour cream, zested 3 oranges which yeilded me exactly 2/3 cup of juice, and I added chocolate chips and skipped the frosting. I even baked some of the batter as muffins, which turned out really well.

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Reviewer:

Kayla0110

Reviewed: May 19, 2011

Absolutely wonderful cookies. I baked on parchment paper and they set up beautifully. Doubled the frosting recipe. I topped one batch with melted white chocolate thinned with a little cream and some orange juice stirred together. Also excellent.

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Reviewer:

kay

Reviewed: Jan. 28, 2011

These were fantastic!! I dipped some in chocolate. I also kept some without icing and they were great too. My husband took a couple dozen to work and they couldn't stop raving about them. Easy recipe to follow. Give these a try you'll love them!!:)

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Reviewer:

stephiehawk

Reviewed: Dec. 28, 2010

I really liked this recipe! I substituted butter for margarine, in the cookie dough and in the icing, and added 1 tsp. vanilla and 1 tsp. orange extract to the cookie dough. I did not put the zest in the icing, only in the cookie, but the end result was a nice, delicate orange flavour, not too overpowering. I only added 2Tbsp of orange juice to the icing, making a sticky Buttercream type frosting. This recipe makes a lot of cookies, but there wasn't quite enough icing for all of them. I will definitely be making these again!

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Reviewer:

chocoholic

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

Reviewed: Dec. 25, 2010

did not like these at all! too cakey. I almost felt like I was eating muffin tops rather than cookies. I gave it 1 star because cookies were "orangey" but this is not a recipe I will ever try again (unless I'm in the mood for muffin tops).

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Reviewer:

VOSSNER

Cooking Level: Intermediate

Living In: Richmond, Texas, USA

Reviewed: Dec. 17, 2010

Just made these tonight. Delicious! They took 10 minutes in my oven, and instead of the recipe for the icing, I felt the cookie rich enough as I used butter, so I made a mixture of icing sugar and orange juice and brushed it over each cookie. So good. Great for young children as well.

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