Prep 2 hrs
Cook 10 mins
This is an adapted recipe from the 1953 Edition of Better Homes and Gardens New Cook Book, although I know this as my Great Aunt Mimi's recipe because she tweaked some of the ingredients. These cookies have a simple yet extraordinary flavor.
- 158.51 ml unsalted butter
- 177.44 ml sugar
- 2.46 ml orange extract or 2.46 ml orange zest
- 2.46 ml vanilla extract
- 1 egg
- 19.71 ml milk
- 473.18 ml all-purpose flour
- 7.39 ml baking powder
- 1.23 ml salt
- Thoroughly cream the SOFTENED butter and the sugar, orange extract, and vanilla.
- NOTE: I prefer orange extract over the zest because I think it has a stronger flavor. Although zesting an orange is probably cheaper.
- Add egg; beat until fluffy, stir in the milk.
- sift the dry ingredients. (The flour, baking powder and salt.).
- Stir the dry ingredients into the wet and blend well.
- Divide the dough in half.
- Chill for 1 hour or overnight.
- After an hour or the next day, on a floured surface, roll half of the dough to 1/8 inch thick. (keep the remaining dough chilled until you are ready to roll it.).
- Cut into shapes and place them on a greased baking sheet.
- at this point you can decorate them with candy, raisins, nuts and colored sugars if you want.
- Bake at 375 degrees F for 6 to 8 minutes.
- Cool slightly and remove them from the pan.
YUM! The dough is very tasty! My DD and I had trouble staying out of the bowl! The cookies are just as delicious! I did not roll the dough out I just dropped them on a pan. They turned out perfect. Nice and soft on the inside and little crisp crust. I'm going to make an orange glaze for them. They don't need it though they are very good by themselves. Thanks so much will make again! Made for PAC Orphanage Spring 08