Total Time
30mins
Prep 20 mins
Cook 10 mins

From the local paper. Posting for safe keeping.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking soda and baking powder. Set aside.
  3. In a second large bowl, beat shortening and sugar until light and fluffy. Add eggs and beat until smooth.
  4. Use a fine grated to remove zest from the oranges, add zest and candied ginger to creamed mixture and beat inches.
  5. Juice the oranges to get about 1 cup orange juice, then add it and the buttermilk.
  6. Mix. The dough may curdle a bit. Add the dry ingredients 2 cups at a time, mixing well between additions.
  7. Bake in batches, drop the cookies in 1 t mounds on the prepared baking sheet, leaving about 2 inches between the cookies.
  8. Bake 8-10 minutes or until the edges are lightly browned.
  9. Let the cookies cool for 2 minutes on the baking sheet, then transfer them to a rack to cool completely.
  10. To prepare the glaze, in a small bowl whisk together powdered sugar and orange juice. Use a spoon to drizzle the glaze over the cooled cookies, or use a pastry brush to brush it on. Let the glaze dry before storing cookies.

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