Italian Orange Juice Cookies
Italian Orange Juice Cookies are classic cookies found on most Christmas cookie trays. With a soft and cake like texture and subtle orange flavor, they are the perfect accompaniment to your coffee or tea. Enjoy as is, or topped with maraschino cherries or almonds.
Servings 72 cookies
Calories 78kcal
Ingredients
- 4 cups all-purpose flour
- 8 tsp baking powder
- 225 grams (1/2 lb) vegetable shortening (I use Crisco)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup freshly squeezed orange juice from approximately 4 oranges
- 2 oranges, zest of
- 1 tsp pure vanilla extract
- 1/2 cup powdered sugar
- maraschino cherry halves or almonds for topping (optional)
Instructions
- Line two baking sheets with parchment paper and preheat oven to 350F. Have maraschino cherries and/or almonds ready, if using.
- Stir together all-purpose flour and baking powder in a bowl. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, add vegetable shortening. Cream the shortening on low speed, about 30 seconds.
- With the mixer running on low speed, gradually spoon in the sugar until the mixture is creamy.
- Add the eggs, one at a time, until each egg is fully incorporated in the mixture. Add the orange zest; orange juice; vanilla and mix until smooth.
- With the motor running on low speed, gradually add all the flour mixture and mix until a thick, sticky dough is formed.
- Use a 1 tbsp. cookie scoop or 2 spoons to scoop the sticky dough and drop into a bowl with powdered sugar. Coat all sides with the powdered sugar.
- Carefully pick up the dough, and without applying too much pressure, roll it into a ball.
- Place on the baking sheet approximately two inches apart. The cookies will spread during baking.
- At this point you may leave the cookies as is or gently press a maraschino cherry half or almond in the center of each cookie.
- Bake for 20-22 minutes until lightly browned underneath and golden on top. Transfer to a wire rack to cool before serving or storing.
Notes
Can orange juice cookies be made without a stand mixer?
Yes, in fact my mother never uses a stand mixer. Simply cream the shortening and sugar in a large bowl with a fork or wooden spoon. Then proceed to incorporate the remaining ingredients as listed in the recipe.
What can I use to scoop the dough if I don't have a cookie scoop?
If you don't have a cookie scoop, no problem at all! Use 2 spoons (as my mom does) to scrape the sticky dough into the bowl of powdered sugar.
Tips and suggestions:
-Be sure to place the cookies two inches apart on the baking sheet as they spread during baking.
-Cookies topped with a maraschino cherry or almond tend to spread more than those without any topping. Substitutions and Variations: -You can replace vegetable shortening with an equal amount of butter.
-This recipe may be halved to make a smaller batch. How to store Italian Orange Juice Cookies Store at room temperature in an airtight container for up to one week. Can they be frozen? These cookies freeze very well. Place cooled cookies in a freezer safe container or freezer bag for up to 3 months. They defrost at room temperature within minutes.
-Cookies topped with a maraschino cherry or almond tend to spread more than those without any topping. Substitutions and Variations: -You can replace vegetable shortening with an equal amount of butter.
-This recipe may be halved to make a smaller batch. How to store Italian Orange Juice Cookies Store at room temperature in an airtight container for up to one week. Can they be frozen? These cookies freeze very well. Place cooled cookies in a freezer safe container or freezer bag for up to 3 months. They defrost at room temperature within minutes.
Nutrition
Calories: 78kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Cholesterol: 10mg | Sodium: 4mg | Potassium: 74mg | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 1.7mg | Calcium: 27mg | Iron: 0.4mg