Italian Orange Juice Cookies are classic cookies made in most Italian households. With maraschino cherries, almonds or plain this is another must in any complete collection of Italian cookie recipes.
I’ll leave you with one more cookie recipe before Christmas and the end of 2018. Italian Orange Juice Cookies are another one of those traditional cookies that most Italians make.
Subtly flavored with freshly squeezed orange juice, these cookies have a lovely soft, cake like texture. This is the perfect cookie to enjoy with your coffee!
They also look quite pretty with a maraschino cherry or almond in the center. However, I’m most fond of the plain ones!
Once again, as I have often done in recent weeks, I headed off to my mom’s with my camera in tow to document yet another of her recipes! It’s been quite the busy cookie making season and I’m glad to have been able to document several of her recipes that I’ve enjoyed throughout the years. I finally made, for the first time, her Sweet Anise Taralli; her Italian Lemon Glazed Cookies and now at last these Italian Orange Juice Cookies. That’s three more recipes checked on my long list!
Each of these cookie recipes definitely merit being preserved! They are the types of cookies my mother will have ready when her grand children come to visit. And of course we’re all given a bag full to take home.
How to make Italian Orange Juice Cookies
What I like about these, as in most of my mother’s cookie recipes, is that all ingredients are mixed in one bowl.
Cover two baking sheets with parchment paper and preheat oven to 350F.
In a large mixing bowl, the eggs, sugar and vegetable shortening are combined. And yes, my mother says she always dumps the shortening in one whole block! It breaks apart easily when mixing.
Stir in the orange juice and vanilla.
Combine the flour and baking powder and gradually stir into the egg mixture until incorporated. You’ll have a sticky, thick dough.
Shape the cookies by using two spoons to scrape one heaping teaspoon full of dough into a bowl of powdered sugar. Turn over to coat both sides. Carefully pick up the dough, shake off the excess sugar, and roll gently into a ball. Place on the baking sheet approximately two inches apart.
Press half a maraschino cherry or a whole almond in the center of the cookie. Alternately, you can leave the cookie plain if you prefer.
Bake for 20-22 minutes until lightly browned underneath and golden on top. Let cool before serving.
A few tips and suggestions:
-If you are using maraschino cherries, slice in half and place on a paper towel in order to absorb the excess liquid. Otherwise they will bleed on the cookie.
-You can replace vegetable shortening with butter, however it may slightly alter the texture.
-The dough is quite sticky so avoid over handling it.
-These cookies will spread while baking so be sure to space two inches apart on the baking sheet.
-Italian Orange Juice Cookies can be frozen in a tightly sealed container. Defrost about an hour before serving.
Here you go, another simple Italian cookie that’s a must in any complete collection of Italian cookie recipes! Hope you enjoy them and if you do let me know by tagging me with #mangiabedda or @mangiabedda on Facebook or Instagram.
Here are more Italian cookie recipes for you to check out!
- Chewy Amaretti Cookies
- Italian Lemon Glazed Cookies
- Tetù (Sicilian Chocolate Spice Cookies)
- Italian Pizzelle Cookies
- Pistachio Amaretti
- Chocolate Espresso Amaretti
- Classic Almond Biscotti with Variations
- Italian Nut and Jam Rolled Cookies
- Genovesi Ericine
- Sheet Pan Almond Biscotti
- Nutella and Pistachio filled Heart Cookies
- 4 large eggs
- 1 1/2 cup granulated sugar
- 225 grams (1/2 lb) vegetable shortening (I use Crisco)
- 1 cup freshly squeezed orange juice
- 1 tsp vanilla extract
- 8 tsp baking powder
- 4 cups all-purpose flour
- 1/2 cup powdered sugar
- marschino cherry halves or almonds for topping (optional)
- Cover two baking sheets with parchment paper and preheat oven to 350F. Have maraschino cherries and/or almonds ready, if using.
- In a large mixing bowl, use a fork to beat together the eggs, sugar and vegetable shortening.
- Stir in the orange juice and vanilla.
- Combine the flour and baking powder and gradually stir into the egg mixture until incorporated. You'll have a sticky, thick dough.
- Shape the cookies by using two spoons to scrape one heaping teaspoon full of dough into a bowl of powdered sugar. Turn over to coat both sides. Carefully pick up the dough, shake off the excess sugar, and roll gently into a ball. Place on the baking sheet approximately two inches apart.
- Press half a maraschino cherry or a whole almond in the center of the cookie. Alternately, you can leave the cookie plain if you prefer.
- Bake for 20-22 minutes until lightly browned underneath and golden on top. Cool before serving.