Awww…the last few days of summer. The heat, the waves, the sound of the lawn mower buzzing in the neighbor’s yard, the wonderful smell of barbecue chicken…it’s coming to an end, and I’m gonna miss it so much. My husband is already in a Halloween mood (he’s in that mood year-round!), and the leaves are slowly starting to fall. Please don’t go, summer! **sniff**
But there is one thing I will not miss about this summer is the mosquito bites. For about a month-and-a-half, my legs were constantly itching, and I must’ve received over 30 bites!! You’re probably asking why in the hell I don’t use bug repellent! Well, first off, I’m lazy, and second, I’m a little twitchy about that stuff getting into my bloodstream, and third, I haven’t bothered with doing an online search for better bug repellent, so I’ve been using this bug bite relief stuff that you can rub on the bite (and make it itch more!) and it only works half the time. I torture myself…too much!
Sorry, I’m rambling again…let’s get back to the good stuff here! The summer baking was good. I did a few cookie orders for some friends and family members and I made a TON of salty caramel chip cookies because I cannot resist them!! But I can’t say they are the official cookie of summer. I recently discovered a really good cookie that will remind you of hot summer days relaxing with a glass of lemonade under a shaded tree…or orange juice. They’re orange cookies! I don’t recall my mom ever making these, but I found the recipe in her recipe box and had to try them. The first person to try them was my husband. He said they taste like you’re “eating an orange.”
Now I must say that these cookies are the official cookie of summer! They’re soft, and the citrus-y flavored frosting has the perfect touch as well as the citrus-y flavor in the cookie itself, and they’re great for kids. And yes, they are Alex-approved!
Right now, I’m holding off on all things pumpkin spice until the first official day of the autumnal equinox, because I’m currently savoring the last hours of sun and citrus, and devouring these cookies.
So for now, goodbye, summer. It’s been real! See you next year!
1 cup softened margarine
2 cups sugar
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons baking powder
5 cups flour
2 oranges, squeezed for juice and grated for zest, divided
2 lb. bag of powdered sugar
12 tablespoons softened margarine
Reserved half of squeezed and grated orange mixture
3 tablespoons milk
• Preheat oven to 350-degrees. Spray cookie sheets with non-stick spray, or line with a silicone mat or parchment paper.
• In a small bowl, grate both oranges and then cut them in half to squeeze out the juice. Stir together.
• In a mixer bowl with paddle attachment, cream together the margarine and sugar. Then add eggs and beat well.
• In another small bowl, stir together the baking soda and buttermilk until dissolved; blend into the wet ingredients.
• In a large bowl, mix flour and baking powder together. Then alternately add to the wet ingredients. Fold in HALF the orange juice/zest mixture (Save the other half for the frosting!).
• Drop heaping tablespoonfuls of dough onto prepared cookie sheet. Bake 10-12 minutes until golden on the bottom.
• In a mixer bowl with paddle or whisk attachment (I normally use paddle attachment; either one works well.) mix all ingredients together until a nice, soft consistency. If frosting is too thick, add a tablespoon of milk at a time until it thins to your liking.
• Frost cookies and decorate with sprinkles, if desired.