The recipe for these cookies does not appear on the pages of any of the Barefoot Contessa cookbooks, but perhaps it should be. (Ina, are you listening?)
The recipe comes from my great-grandmother, who immigrated to the United States from Austria about 100 years ago. You can read more about her here. The cookies call for the juice and zest of one orange, and because all oranges are a little bit different, the cookies come out a little bit differently every time. They are not unlike orange pound cake, in cookie form.
1 ½ c sugar
1 c vegetable shortening
1 c milk mixed with 1 tblsp. vinegar, or 1 c buttermilk
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
4 ½ c flour
Juice and rind of one large orange
Mix sugar with shortening until creamy. Add eggs one at a time. Add milk, and beat until smooth. Add dry ingredients and the juice and rind of the orange. Bake at 350 degrees for 10-12 minutes.
1 tblsp. butter, melted
1 c powdered sugar
juice and rind of one orange
Mix frosting ingredients together; frosting will be thin. Spread over cookies. The frosting is often quite thin and can come out more like a glaze.