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Orange Drop Cookies

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Orange Drop Cookies' in Aunt Sammy's Radio Recipes Revised, U.S. Department of Agriculture, Bureau of Home Economics, issued May 1931 (Van Deman & Yeatman) — a U.S. federal work, public domain. Text read in full at https://dn720006.ca.archive.org/0/items/auntsammysradior1931unit/auntsammysradior1931unit_djvu.txt (Internet Archive djvu text, CAT copy). This is the 1931 Revised edition; no part of this entry is attributed to the 1927 first edition. Conversion: the original's 2 cups sifted flour (250 g) is swapped for a gum-containing gluten-free 1:1 blend at the same weight (USDA basis 125 g/cup); baking powder is specified gluten-free. The salt quantity (1/2 teaspoon) follows the 1931 table layout as read. The original names no yield; the filed yield of about 36 cookies is an editorial serving assignment, disclosed here.

Grated orange rind creamed into the butter and sugar, orange juice in the batter — soft drop cookies that make in about ten minutes in a moderately hot oven.

Category: BakingServes: 36Time: 30 minComplexity: 2/5

Why this complexity: Rind is creamed with the fat and sugar so the orange oil distributes; Soft drop batter; cookies are portioned by spoonful, not rolled.

Ingredients

  • 2 tablespoons grated orange rind
  • 4 tablespoons butter
  • 1 cup sugar
  • 2 eggs
  • 4 tablespoons orange juice
  • 250 g gluten-free 1:1 baking blend (with gum) (about 2 cups), for the original 2 cups sifted flour (250 g, USDA basis 125 g/cup)
  • 4 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt

Method

  1. Heat the oven to 375°F to 400°F (moderately hot). Grease baking sheets.
  2. Cream together the grated orange rind, butter, and sugar.
  3. Add the well-beaten eggs and the orange juice.
  4. Sift the blend, baking powder, and salt together and add to the first mixture. Mix just until combined.
  5. Drop the batter by spoonfuls onto the greased baking sheets, spacing well apart.
  6. Make for about 10 minutes, until lightly browned at the edges. Remove from the pan while warm.

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