Ingredients
1 cup shortening2 cups sugar2 large eggs, separated, room temperature1 cup buttermilk5 cups all-purpose flour2 teaspoons baking powder2 teaspoons baking sodaPinch saltJuice and grated zest of 2 medium navel orangesICING:2 cups confectioners’ sugar1/4 cup orange juice1 tablespoon butter1 tablespoon grated orange zest
Preparation
Preheat oven to 325°. In a bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and buttermilk. Sift together flour, baking powder, baking soda and salt; add to creamed mixture alternately with orange juice and zest. Add egg whites and beat until smooth.
Drop by rounded teaspoonfuls onto greased cookie sheets. Bake until set, about 10 minutes. Remove to wire racks to cool completely.
For icing, combine all ingredients and beat until smooth. Frost cooled cookies.
