This recipe includes several alternate ingredients. Create your own version by using a mixture of dried fruits, or use apple juice in place of orange juice or milk.
- For the Cookies:
- 1/2 cup vegetable shortening
- 1 teaspoon ground cinnamon
- 1 teaspoon finely shredded orange peel
- 1/2 teaspoon baking soda
- 1 egg
- 1/2 cup honey
- 3 tablespoons orange juice or milk
- 2 cups all-purpose flour
- 1 cup chopped dried figs or pitted dates, or raisins
- For the Icing:
- 1 cup sifted powdered sugar
- 1 to 2 tablespoons orange juice
FOR THE COOKIES:
In a mixing bowl, beat the shortening with an electric mixer on medium to high speed for 30 seconds. Add the cinnamon, orange peel and baking soda; beat till combined. Beat in the egg, honey and orange juice or milk till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in figs, dates or raisins.
Drop the dough by rounded teaspoons, 2 inches apart, onto ungreased cookie sheets. Bake in a preheated 350 degrees F oven for 10 to 12 minutes, or till lightly browned. Remove the cookies from the pans and cool on wire racks.
FOR THE ICING:
In a small mixing bowl, stir together the powdered sugar and enough of the orange juice to make an icing of drizzling consistency. Drizzle the cookies with icing.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
186 calories; 6g total fat; 12mg cholesterol; 40mg sodium; 32g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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