Frosted Orange Drops

By Hklbrries

Advertising in the newspaper for latest release of vintage Dorothy Dean recipe leaflets left Marilyn Ottinger hungry for a long lost recipe.

Ottinger, who now lives in Bothell, Wash., remembered a recipe for frosted orange cookies that she loved. We found it in the “Cookies Galore” leaflet from 1974.

Recipes published by The Spokesman-Review’s Dorothy Dean Homemakers Service are being re-released for readers to download on their home computers. Recipes are now available for the first year of the service in 1936 through the first part of 1939. Each group of leaflets is $15.

Go to shop.spokesman.com for more details.

Ingredients

• Orange Drops:
• 3/4 cup shortening
• 1/4 cup butter
• 1 1/2 cups packed brown sugar
• 2 eggs, well beaten
• 1/4 cup orange juice
• 1 tablespoon grated orange rind.
• 1 teaspoon vanilla
• 1 cup sour milk
• 3 1/2 cups sifted flour
• 2 teaspoons baking powder
• 1 teaspoon soda
• 1/4 teaspoon salt
• 1 cup cut-up dates or walnuts
• Orange Butter Frosting:
• 1/4 cup butter
• 2 cups powdered sugar
• 2 to 2 1/2 tbsp orange juice
• 1 tsp grated orange rind

Details

Servings 8

Preparation

Step 1

Orange Drops:

Cream shortening, butter and sugar until light and fluffy. Beat in eggs, orange juice, orange rind, vanilla and sour milk. Sift dry ingredients; stir in. Add dates or walnuts. Drop by scant teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.
Cool. Frost with Orange Butter Frosting.

Orange Butter Frosting:

Combine butter and powdered sugar. Gradually add orange juice and grated orange rind, beating until smooth and of spreading consistency.