Several of you have asked for the Orange-Almond Drop cookie recipe.
I would love to share this recipe I found in a Special Interest Publication from Better Homes and Gardens.
Prep. 40 minutes. Bake 9 minutes per batch.
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon baking soda
1 tablespoon finely shredded orange peel
1/2 cup orange juice
2 1/2 cups all-purpose flour
3/4 cup chopped almonds
Orange Butter Frosting (following)
1. Preheat oven to 375F. If desired, line a cookie sheet with parchment paper; set aside.
2. Beat butter on medium speed for 30 seconds. Add sugar, baking soda, and 1/2 teaspoon salt; beat until combined. Beat in eggs. Beat in the 1 tablespoon orange peel and orange juice (mixture will look curdled). Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the almonds. Drop dough by slightly rounded teaspoons onto prepared cookie sheet.
3. Bake in reheated oven for 9 to 10 minutes or until very lightly browned. Transfer cookies to a wire rack; cool. Frost cooled cookies with Orange Butter Frosting. If desired, garnish with candied orange peel. Makes about 50.
Orange Butter Frosting:
In a mixing bowl beat 1/3 cup softened butter with an electric mixer for 30 seconds. Gradually add 1 cup sifted powdered sugar. Slowly beat in 2 tablespoons orange juice and 1 teaspoon vanilla. Gradually beat in 3 1/2 cups additional powdered sugar. Beat in enough orange juice to make a frosting of spreading consistency. Stir in 1 teaspoon finely shredded orange peel.
Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze unfrosted cookies up to 3 months. Thaw cookies, frost.
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