Grandma Evans Dipped Orange Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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This recipe goes back to my childhood. When I was just a little girl, we lived next door to my Grandma Evans for a short period of time. I remember walking up the back stairway to her apartment, and smelling these cookies baking in the oven – the smell still reminds me of her! Read more ! To this day, I have never found another orange cookie recipe that uses this dip and swirl sauce instead of traditional frosting, so perhaps I am passing along a long-held family secret! Ingredients:
11/2 cups packed brown sugar |
3/4 cup butter, softened |
2 eggs, lightly beaten |
2 tablespoons grated orange peel |
1 teaspoon vanilla extract |
3 cups flour |
pinch of salt |
11/2 teaspoons baking powder |
1/2 cup sour milk (see note in directions for instructions - or use buttermilk) |
dipping sauce |
1/3 cup orange juice |
1 cup sugar |
2 tablespoons grated orange peel |
Directions:
1. Cream together sugar and butter.
2. Add eggs, peel and extract, mixing well.
3. Add flour, salt and baking powder alternately with the milk, to the creamed mixture.
4. Drop by spoonfuls onto greased baking sheet.
5. Bake at 350 degrees for 8 to 10 minutes, until bottoms are very lightly browned - do not overbake or the cookies will be dry!
6. Remove cookies from baking sheet and immediately dip and swirl the tops of each cookie in the dipping sauce (the heat from the cookie will create a glaze on the cookie when dipped, and the warmth seems to help the cookies absorb some of the sauce).
7. You will want to keep stirring the sauce, to keep it blended well - I usually stir with one hand and dip the cookies with the other hand.
8. Cool dipped cookies on waxed paper...some of the glazed sauce will drip down the sides of the cookies - that's ok. As the cookies sit and cool, they tend to absorb some of the little puddles of glaze.
9. For Dipping Sauce, mix all ingredients together in shallow bowl. Prepare the sauce before you begin mixing up the cookies so it can set awhile and the sugar can dissolve a bit.
10. NOTE: to sour milk, add 1 teaspoon fresh lemon juice to 1/2 cup whole milk and stir; let sit for 10 minutes...whole milk will work best for this.
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