These cookies are celebrating love, 9 years of love actually! Yep my boyfriend and I are a 9 years old couple We met when I was 17 and have been happy since! He is such a sweet person and we fit so well together. We laugh, we laugh so much!
But you know there is also bad things about relationships, oh yeah, I’m going there. My boyfriend prefers fruits desserts to chocolate ones. WHAT?! I stayed with a man for 9 years and he prefers fruits to chocolate. Whoa that wasn’t in the contract! I’m kidding (not that much). I had planned to make him a fruit tart for the special day (October 12th), but this day was a little crazy and I didn’t have the time (sorry love). I guess you can expect a fruit tart post soon!
So here are some cookies that both of us can’t resist! I even remember one time when my mother-in-law gave us some of her freeze leftover cookies. When I came back from work the next day thinking about eating these cookies, I met an empty Tupperware, my boyfriend hadn’t even spared one for me… not sweet at all! We made it through this unfortunate event
I want to say I’m the luckiest girl on earth, but that would be very cheesy (oh wait, I AM a little bit cheesy) and it would not be fair to all of you who have an admirable boyfriend/girlfriend/husband/wife! So let’s just enjoy our luck to have found such an amazing person to share our life with while eating these delicious cookies!
Just a little note before the recipe, if you want these cookies to taste like orange, just forget the water and put ½ cup (total) orange juice instead. With water it tastes like vanilla with just a little hint of orange.
Fluffy vanilla/orange cookies
Yield about 3 dozen cookies
½ cup + ½ tablespoon vegetable shortening
1 cup sugar
¼ cup orange juice
¼ cup water (or orange juice if you want orange cookies)
½ teaspoon vanilla
4 teaspoons baking powder
2 ¼ cups flour
About 2 cups confectioner’s sugar
Preheat oven to 325°F. Line 2 cookie pans with parchment paper.
Cream the shortening, the sugar and the eggs.
Mix the orange juice, the water and the vanilla.
Combine the flour and the baking powder.
Add a part of the juice mix to the cream and alternate with the flour mix. Beat until you have a dough consistency.
Spread powdered sugar on a plate and add tablespoons of dough (see the image below). Roll the dough balls into the powdered sugar and place them on the cookie pan. They won’t spread too much.
Bake for about 10 to 12 minutes or until a toothpick comes out clean.
The “rolling in the powdered sugar” part is time consuming but so worth it!
You can freeze the cookies before they are cooked. When ready to bake, just take them out of the freezer and pop them into the oven until ready, about 12 minutes.