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Today I present Orange Drops.  My paternal grandmother was a southern woman,  born there and lived her entire life in the South.  She lived most of her life in Memphis, TN and eventually retired to Sarasota, FL. Every year she would send my dad a giant box of oranges shortly before Christmas.  My dad being a southern boy would spend hours working on those oranges to make a giant bowl of ambrosia salad.  It was his contribution to our Christmas dinner every year.  My Grandmother Effie would grab a bunch of those oranges and make her orange drop cookies.  They were one of my mom’s favorites.

As I have been making these family recipes, vivid images and memories have been floating in and out of my mind.  For example, talking about my dad’s ambrosia salad I can pictures the crystal bowls my mom pulled out every year for this one purpose.  The orange drops bring back memories of my mom and grandmother sitting down for a cup of tea to enjoy the first batch fresh of out of the oven.

Orange Drops


Preheat oven to 400 degrees

Makes about 3 dozen


3/4 cup granulated sugar

2 tbsp grated orange peel

1 egg

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups all-purpose flour

1/2 cup orange juice

2/3 cup shortening

Mix all the dry ingredients together in small bowl and set aside. Mix sugar, shortening, orange peel, orange juice and egg together in large bowl. Slowly add in dry ingredients. Drop by rounded teaspoonfuls about 2 inches apart on un-greased baking sheet. Bake 8-9 minutes until edges are golden and cool.

While cookies are cooling, make the frosting.


2 cups confectioners sugar

1 tbsp grated orange peel

2 tbsp butter

2 tbsp orange juice

Mix all ingredients together until well combined and of spreading consistency.  If your mixture is still stiff add an additional tablespoon of orange juice. Spread over cooled cookies.



I suggest leaving them on a cooling rack as the frosting hardens slightly, as you can see it can get a little messy