#1159 - Thrallals Cookies

(by Marilyn Ruane & Donna [Miller] Unger - friend)

6 tsp. baking powder
2 sticks butter (softened)
1 cup white sugar
6 eggs
1 tsp. vanilla
6 cups flour
1/4 tsp. salt
the juice from 1/2 of a fresh orange
the grated zest from the peel of 1/2 of a fresh orange

In a mixer add butter, white sugar and eggs--beat. Add salt, baking powder--beat. Slowly add flour--beat. Add vanilla, orange juice, and orange zest--beat. Remove mixer bowl from stand--use your hands to knead the cookie dough in the bowl until batter is smooth. Take a teaspoonful of the dough at a time, roll it into a ball and then shape it (patting it down) into an oval shape (sort of like the shape of an egg). Place cookie dough on to UNgreased cookie sheets--repeat with all dough. Bake at 350 degrees for 9 minutes. Cool completely, then frost using our frosting recipe:

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margarine
2 tsp imitation vanilla
1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets. Use food coloring to make the color you desire.

#236 - Orange Drop Cookies

(by Shirley McNevich)

2/3 cup Crisco
1 egg
2 TBSP grated orange rind
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup white sugar
1/2 cup orange juice squeezed from the fresh orange that you used to get the rind from
2 cups flour
1/2 tsp. baking powder

Heat oven to 400 degrees. In a mixer, combine Crisco, white sugar and egg thoroughly. Add orange juice, orange rind and beat. Add baking soda, salt, baking powder, and flour--mix well. Drop by rounded teaspoonsful about 2" apart from each other on a greased cookie sheet. Bake at 400 degrees 8-10 minutes or until cookies are brown on the edges.

#178 - Cranberry Relish

(by Mitzie [Shade] Williams - friend)

1 - 16oz. can whole cranberry sauce
1 - 20oz. can Dole crushed pineapple
2 cups chopped or grated apples
2 cups chopped oranges
1 TBSP of orange zest (grated outside peel of an orange)
1/2 cup chopped Black Diamond walnuts

Put all ingredients in a large bowl and stir with a spoon to mix. Refrigerate before serving.