-
1
For the cookies:
-
2
1. Preheat oven to 375 F. Line two large baking sheets with parchment paper.
-
3
2. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and ginger and whisk until incorporated. Set aside.
-
4
3. In the bowl of an electric mixer, cream shortening and sugar. Add eggs one at a time, beating after each addition. Add vanilla and orange zest and beat until incorporated.
-
5
4. With the mixer on low speed, add dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Beat just until combined.
-
6
5. Drop dough by the tablespoon-full onto greased cookie sheets (this will produce smaller, tea like cookies) or by heaping tablespoons for larger cookies. These don't spread out a lot so you don't need to leave a ton of room between them (probably about an inch on all sides).
-
7
6. Bake for 10-12 minutes or until fluffy (the tops should spring back when touched), rotating pans halfway through the baking time.
-
8
For the glaze:
-
9
1. In a large bowl mix together orange juice, powdered sugar, vanilla, ginger and salt. Whisk until smooth and creamy. Add additional orange juice to thin or add powdered sugar to thicken (I like to leave mine a little thinner).
-
10
To frost, place cooled cookies on a cooling rack placed on top of a pan. Spoon glaze over top of the cookies and let it drip down the sides and onto the pan. Let dry before placing in an airtight container with rows separated by wax paper.
