Cookie Kitchen

Orange Dips

December 6, 2016

In 1961, these light, fresh-orange-and-sugar-glazed, tea cookies won Jo Ryman Scott the first-ever bake-off at Fairbanks, Alaska’s Tanana Valley State Fair, making her Grand Champion. Scott brought the family recipe–for which she credits Pauline Angerhofer—to Alaska with her from South Dakota in 1953. I visited her there in Fairbanks to learn about the cookies and her other Tanana Valley fair exploits. She says the flavorful secret to these deceptively plain-looking little delights, is dipping the fresh-baked cookies while still hot-from-the-oven into a mixture of fresh-squeezed orange juice and sugar.

Orange Dips
Yields 6
Melt in your mouth fresh-orange-juice-and-sugar-glazed cookies
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  1. 1 1/2 cup brown sugar
  2. 3/4 cup butter, softened
  3. 2 eggs
  4. 1 tsp. vanilla
  5. 3 cups flour
  6. 1 tsp. salt
  7. 1 1/2 tsp. baking powder
  8. 1/2 tsp soda
  9. 1/2 cup milk
  10. 1 tsp vinegar
  11. Orange Glaze Ingredients
  12. 1 cup fresh-squeezed orange juice (about three oranges; or five clementines, or six mandarin oranges)
  13. 3 cups sugar
  14. 2 tsp finely-grated orange zest
  1. Cream butter and sugar. Add eggs, beating after each addition. Add vanilla. Sift flour, salt and baking powder together. In a cup, add vinegar to milk and stir to sour. Dissolve soda in sour milk. Alternate adding flour and milk to the butter/sugar/eggs mixture. Beat until smooth. Refrigerate dough for 3 hours. When ready to bake, preheat oven to 350. Grease your palms with a little vegetable oil. Roll small balls of dough smooth and place onto parchment-lined cookie sheet. Bake for 12 minutes.
  2. While baking, make glaze. Whisk together orange juice, sugar and orange zest. When cookies finish baking, immediately dunk in glaze and set on a rack over waxed paper to dry 1 1/2 hours. Flip over and let dry another 1 1/2 hours.
  3. Once dry enough, store in layers between waxed paper, in airtight container.
  1. You can double dip these if you like. It does take a full three hours for the glaze to dry on the cookies.
Adapted from Pauline Angerhofer
Adapted from Pauline Angerhofer
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