- 1 cup shortening
- 2 cups sugar
- 2 eggs
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- Dash of salt
- 1 cup buttermilk
- Grated rind of 2 oranges, divided
- 2/3 cup orange juice, divided
- 1 (16 ounce) package powdered sugar, sifted
Cream shortening in a large mixing bowl; gradually add 2 cups sugar, beating well. Add eggs; beat well.
Sift together flour, baking powder, soda, and salt in a medium mixing bowl; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat well after each addition. Stir in half of grated rind and 1/3 cup orange juice, mixing well.
Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375° for 10 minutes. Remove from cookie sheets, and cool completely on wire racks.
Combine remaining orange rind, juice, and powdered sugar in a medium mixing bowl, beating with a wire whisk until smooth; spread evenly over tops of cooled cookies.
Yield: about 8 1/2 dozen.