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Category: Desserts

Frosted orange crispies

Frosted orange crispies
Bob Chamberlin / Los Angeles Times

Beyond the colorful decorations and after the initial rush of sugar, holiday cookies are about memories, tradition and sharing with those close to us. Be they humble or ornate, our baked goods are used to celebrate and give thanks — ... Read more

Total time: 40 minutes, plus cooling time | Makes about 2 dozen cookies
Note: "This recipe was given to me by a military wife many years ago. It was her signature cookie that she'd take to the officers club when the wives met. She knew it was her best recipe because, regardless of the occasion, they were always the first ones to go." — Penny Haselmo

Cookies

  • 1/2 cup (1 stick) butter
  • 1/2 cup shortening
  • 1/2 teaspoon salt
  • 1 cup sugar, plus extra for sprinkling
  • 1 egg
  • 1 1/2 teaspoons orange extract
  • 1 1/2 generous cups (7¾ ounces) flour, sifted
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup chopped walnuts

Step 1Heat the oven to 375 degrees. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the butter and shortening. Add the salt and sugar, and continue to beat until the mixture is light and fluffy, 3 to 5 minutes. Add the egg and beat well. Beat in the orange extract, then the flour. Mix in the coconut and chopped nuts by hand.

Step 2Drop rounded tablespoonfuls of dough onto an ungreased cookie sheet, spacing the cookies 2 inches apart. Bake until the edges are lightly browned, 10 to 14 minutes, rotating the cookies halfway through for even baking.

Step 3Cool the cookies on the pan for 1 minute before removing. Sprinkle with sugar and set aside to cool completely before frosting.

Orange-lemon frosting

  • 2 tablespoons butter, melted
  • 1 1/2 cups powdered sugar, sifted, more as needed
  • 3 tablespoons fresh orange juice
  • 1 teaspoon fresh lemon juice
  • Grated lemon zest

Step 1In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, slowly beat the butter into the powdered sugar. Beat in the orange juice, then the lemon juice, along with the lemon zest. Beat in additional powdered sugar, a tablespoon at a time, to thicken the frosting to achieve the desired consistency. This makes about three-fourths cup frosting.

Each of 24 cookies:
Calories 206; Protein 2 grams; Carbohydrates 24 grams; Fiber 1 gram; Fat 12 grams; Saturated fat 5 grams; Cholesterol 20 mg; Sugar 17 grams; Sodium 58 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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