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Brighten gray days with Dorothy Dean’s Frosted Orange Drops

By Lorie Hutson lorieh@spokesman.com(509) 459-5446

Advertising in the newspaper for latest release of vintage Dorothy Dean recipe leaflets left Marilyn Ottinger hungry for a long lost recipe.

Ottinger, who now lives in Bothell, Wash., remembered a recipe for frosted orange cookies that she loved. We found it in the “Cookies Galore” leaflet from 1974.

Recipes published by The Spokesman-Review’s Dorothy Dean Homemakers Service are being re-released for readers to download on their home computers. Recipes are now available for the first year of the service in 1936 through the first part of 1939. Each group of leaflets is $15.

Go to shop.spokesman.com for more details.

Frosted Orange Drops

From the Dorothy Dean Homemakers Service, T-2

3/4 cup shortening

1/4 cup butter

1 1/2 cups backed brown sugar

2 eggs, well beaten

1/4 cup orange juice

1 tablespoon grated orange rind.

1 teaspoon vanilla

1 cup sour milk

3 1/2 cups sifted flour

2 teaspoons baking powder

1 teaspoon soda

1/4 teaspoon salt

1 cup cut-up dates or walnuts

Orange Butter Frosting

Cream shortening, butter and sugar until light and fluffy. Beat in eggs, orange juice rind, vanilla and sour milk. Sift dry ingredients; stir in. Add dates or walnuts. Drop by scant teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.

Cool; frost with Orange Butter Frosting: Combine 1/4 cup butter and 2 cups powdered sugar. Gradually add 2 to 2 1/2 tablespoons orange juice and 1 teaspoon grated orange rind, beating until smooth and of spreading consistency.

Yield: About 8 dozen tea cookies

Looking for a recipe? Have a food question? Lorie Hutson would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210, or e-mail to cooksnotebook@ spokesman.com. As many letters as possible will be answered in this column; sorry, no individual replies.