Recipe courtesy of Lois Robinson

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Ingredients:

For the cookies:

• 1/2 cup butter
• 1/2 cup crisco
• 2 cups sugar
• 2 eggs
• 1 cup sour cream
• 4 1/2 cups flour
• 1 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 1/2 Tbsp vinegar
• 1 cup milk
• Grated rind & juice of 4 oranges

For the icing:

• 1 lb powdered sugar
• 2 Tbsp melted butter
• Grated rind & juice of an orange, enough for making spreadable icing

 

Directions:

For the cookies:

Heat oven to 350 F. In large bowl, combine sugar, crisco and butter; beat until light and fluffy. Add sour cream and eggs; blend well.

Measure 1 cup of milk. Stir in 1 tablespoon of white vinegar. (Creating mock buttermilk.) Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk. Add to mixture.

Add all remaining cookie ingredients; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake at 350 F for 8 to 10 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

For the icing:

In small bowl, blend all frosting ingredients until smooth, adding enough orange juice for desired spreading consistency. Frost cookies.