from the kitchen of Alice & Jeanne, This is the same basic sugar dough recipe as used in the lemon cookies, but orange emulsion is substituted for the lemon emulsion, and orange zest is substituted for lemon zest.
1 1/2 c butter softened
2 1/4 c sugar
4 eggs well beaten
2 tsp orange zest
1 tsp vanilla extract
1/2 tsp orange flavored emulsion
5 1/4 c all purpose flour sifted
1 1/2 tsp baking powder
3/4 tsp salt
3/4 c confectioners’ sugar
1/3 c milk or cream
1/8 tsp orange flavored emulsion
1 tbs orange zest
Next day, preheat oven to 375°F. Roll out dough to ¼ inch on a floured surface and use a round cookie cutter to cut circles. If baking in a warm climate, keep each piece of dough in the refrigerator until you are ready to work with it. Place cut cookies on a cookie sheet with a ½-inch margin between cookies to allow for any spreading. (You can prevent cookie spread by chilling the entire baking sheet before baking.)
Bake until just barely brown around the edges, approximately 8 to 12 minutes, depending on your oven and baking sheet. Check periodically to prevent over-baking. These are delicious topped with orange icing!
In a medium bowl, mix ingredients well. Ice cookies while they are still warm. Place on rack to continue cooling.