- 1 ½ cups unbleached all-purpose flour
- 3 cups quick cooking oats
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp Tone’s Ground Cinnamon
- ¼ tsp Tone’s Ground Cloves
- 1/8 tsp Tone’s Ground Nutmeg
- ½ cup butter
- ½ cup vegetable shortening
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- ½ tsp orange extract
- ¼ cup candied orange zest, finely chopped (recipe below)
- 1 cup powdered sugar
- 2 tsp milk
- ½ tsp orange extract
- 1 T candied orange rind for garnish
- Sift flour, salt, soda, & spices together. Stir in oats and candied ¼ cup orange zest.
- Cream butter, shortening, & sugars. Beat in eggs and ½ tsp orange extract. Stir in dry ingredients and blend well. Refrigerate dough for at least two hours or overnight.
- Preheat oven to 180°. Form dough into walnut-sized balls and place on a parchment-lined cookie sheet. Bake at 350° for 12-15 minutes. Allow cookies to cool on wire rack.
- Meanwhile, whisk powdered sugar, milk, and ½ tsp orange extract until smooth. Drizzle over cookies and garnish with a piece of candied orange zest.
Makes about 4 1/2 to 5 dozen cookies.
Candied Orange Zest
- 2 oranges
- 1/3 cup water
- 1/3 cup sugar
- additional sugar for dredging
- Wash oranges thoroughly. Carefully trim zest (orange outer layer of peel) in wide strips using a small knife or vegetable peeler. If zest strips have any pith (the bitter white layer of the peel) on them, carefully cut or scrape the pith off with a small knife. Cut zest strips lengthwise into thin julienne strips.
- Place zest strips in a small saucepan and cover with cold water. Cook over medium heat until water comes to a simmer. Drain and repeat two more times.
- Drain strips and then return to the saucepan and add 1/3 cup of water and 1/3 cup of sugar. Bring the mixture to a simmer and cook over low heat for approximately 10 to 15 minutes, until strips turn translucent and the sugar and water begin to thicken.
- Remove from the heat, and using a fork, take the strips from the saucepan and place on a sheet of wax paper. Separate and spread out the strips on the wax paper and allow to cool slightly. Then roll the strips in sugar until well coated and allow to cool completely before storing in an airtight container.