Cookies: 1 1/4 c Firmly-packed brown sugar
3/4 c Golden crisco shortening
2 tb Orange juice
1 tb Vanilla
1 tb Finely grated orange rind
1 Egg
1 3/4 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1 1/2 c Semi-sweet chocolate chips
Glaze: 1/2 c Icing sugar
2 1/2 ts Orange juice
1 1/2 ts Orange liqueur
=(or more orange juice) 1. Preheat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies. 2. For cookies, combine brown sugar, shortening, orange
juice, vanilla and orange rind in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. 3. Combine flour, salt and baking soda. Mix into creamed
mixture just until blended. Stir in chocolate chips. 4. Drop by rounded measuring tablespoonfuls (15 mL) of
dough 3 inches (7 cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375F (190C) for 8
to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. 6. For glaze, combine icing sugar, orange juice and
liqueur. Stir until well blended. Brush on cookies immediately upon removing from oven. Remove cookies to foil cool completely. Makes: About 3 dozen cookies —–