Recently while on a thrift-store outing with my mom I picked up this little gem...
I have sort of a collection happening with Betty Crocker cookbooks. It was the main cookbook my mom cooked from when I was growing up, she had two editions, her main one was a 1969 edition, the other was a 1950's edition (the original, I think?) that came from my grandmother. So after I got married it was the obvious cookbook choice for me as a new cook learning the ropes. I used that cookbook a lot in my first years of married life. Now I feel kinda like I need to own all the editions for some reason even though I don't really cook much from the Betty Crocker cookbook anymore. I guess it just hold a lot of sentimental value for me.
So when I saw this little treasure I was very excited to pick it up. Plus the way they spell "cooky" just makes it unforgettable. There are quite a few great sounding "cooky" recipes in here. I started with the second recipe in the book, which is these Orange Drop cookies.
Orange-Almond Drop Cookies with Orange Icing
~makes about 3 dozen cookies~
Note* The recipe called for using all vegetable shortening for the fat component, as opposed to butter, or a mixture of butter and shortening. If you wanted to, I suppose you could substitute half or all the shortening with butter.
for the cookies
2/3 c. shortening
3/4 c. sugar
1/2 c. orange juice
2 T. grated orange zest
2 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. slivered almonds, toasted and coarsely chopped
for the icing
2 1/2 T. softened butter
1 1/2 c. sifted powdered sugar
1 1/2 T. orange juice
2 t. grated orange zest
1. Adjust the oven rack to the middle position and preheat the oven to 400 degrees. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer (or by hand) cream together the shortening and sugar. Add egg and mix thoroughly. Add in orange juice and zest, mix thoroughly. Add in the flour mixture. When the flour is almost completely mixed in, add the almonds. Using a wooden spoon or rubber spatula, give the cookie dough one final mix to make sure everything is mixed together.
3. Drop the dough onto an ungreased baking sheets by rounded teaspoons and bake until golden brown around the edges, 8-10 minutes. Remove from and let the cookies set up for a couple of minutes on the baking sheet before removing cookies (with a thin metal spatula) to a wire rack to cool completely.
4. Meanwhile, prepare the icing. In a medium bowl blend together butter and powdered sugar. Add in orange juice and zest. mix vigorously until smooth. Ice the cooled cookies, using about 3/4 t. icing per cookie.
Recipe adapted from the Betty Crocker Cooky Book