Orange Drop Cookie
Four-and-one-half-cup flour, 11-minute recipe
Blue Binder June 4 page with circled 4
Yield: about 6 dozen
Ingredients
- 1 cup Butter softened (No substitute)
- 2 cups sugar
- 3 eggs
- 1/3 cup orange juice
- 1 Tablespoon grated Orange Peel
- 4 1/2 cups all purpose Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 1/2 - 2 teaspoon Orange extract
Directions
- In mixing bowl, cream butter and sugar, Beat in eggs, orange juice and peel, Combine Flour Baking Powder, Baking Soda, gradually add to cream mixture, and mix well.
- Drop by teaspoon full, 2 inches apart onto greased Baking sheet.
- Bake at 350° for 11 minutes or until edges begin to Brown.
- Remove to wire rack to cool.
Timing: 11 minutes
Temperature: 350°
Equipment: mixing bowl, creaming and mixing utensil, teaspoon or #70 ice-cream scoop, greased baking sheet, oven, and wire rack; Baking sheet
Notes
- I use a #70 ice cream scoop.
As written
June 4
from food
Four-and-three-quarter-cup flour, 12-minute recipe
Blue Binder Very Good number 40 card
Ingredients
- 1 cup Butter (no substitute) softened
- 2 cups sugar
- 3 eggs
- 1/3 cup orange juice
- 1 tablespoon grated Orange peel
- 4 3/4 cups all purpose Flour
- 2 Teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 1/2 - 2 tsp Orange extract
Directions
- In mixing bowl, cream Butter and sugar. Beat in eggs, Orange juice & peel. Combine flour, Baking powder & Baking Soda, gradually add to creamed mixture and mix well.
- Drop by teaspoonfuls 2 inches apart onto greased Baking Sheets. Bake at 350° for 12 min. or until edges began to Brown. Remove to wire racks to cool.
- Use #40 Cookie scoop.
Timing: for 12 min.
Temperature: Butter softened; 350°
Equipment: mixing bowl; greased Baking Sheets; oven; wire racks; #40 Cookie scoop
Notes
- Very Good
As written
Very Good
Arwilda’s changes
- Added “orange juice”
- Changed “4 cups all purpose Flour” to “4 3/4 cups all purpose Flour”
Blue Binder Vera's Book parchment card
Ingredients
- 1 cup Butter softend (No Substitute)
- 2 cups sugar
- 3 eggs - beaten
- 1/3 cup orange juice
- 1 tablespoon grated orange peel
- 4 3/4 cups all purpose flour
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoon Orange extract
Directions
- In mixing Bowl, cream Butter and sugar. Beat in eggs, Orange juice and peel. Combine flour, Baking Powder & Baking Soda. Gradually add to cream mixture and mix Well.
- Drop by teaspoon full 2 inches apart onto greased Baking sheet. Use parchment paper.
- Bake at 350° degree oven for 12 min. or until edges begin to Brown.
- Remove to wire rack to cool, serve w/ ice cream scoop.
Timing: for 12 min. or until edges begin to Brown; cool
Temperature: 350° degree oven; edges begin to Brown; cool
Equipment: mixing bowl, creaming and beating utensils, grater, measuring tools, combining vessel, teaspoon, greased baking sheet, parchment paper, oven, wire rack, and ice cream scoop
Notes
- No Substitute; Use parchment paper; Serve w/ ice cream scoop
As written
Vera's Book
add:
Arwilda’s changes
- Changed “juice” to “peel”
Vanessa one-and-one-half-recipe adaptation
Vanessa-attributed Blue Binder 1 1/2 recipe page
From Vanessa.
Yield: about 8 dozen
Ingredients
- 1 1/2 cup Butter softened (no substitute); 3 cups sugar; 5 eggs; 1 1/2 Tablespoon grated orange rind
- 1/2 cup orange juice
- 6 cups all purpose Flour
- 3 teaspoon Baking Powder
- 1 1/2 teaspoon Baking Soda
- 3 teaspoon Orange extract
Directions
- In mixing bowl, cream butter and sugar. Beat in eggs, Orange juice and peel. Combine Flour Baking Powder and Baking Soda.
- Gradually add to creamed mixture and mix well. Drop by teaspoon full 2 inches apart on greased Baking sheet.
- Bake at 350° for 11 minutes or until edges began to Brown.
- Remove to wire racks to cool; Use a #40 ice cream scoop
Timing: 11 minutes
Temperature: Butter softened; 350°; edges began to Brown; cool
Equipment: mixing bowl; greased Baking sheet; oven; wire racks; #40 ice cream scoop
Notes
- Very Good
As written
Very Good
Compare the cards
Flour and bake duration
- Blue Binder June 4 page with circled 4
- 4 1/2 cups flour; bake 11 minutes; about 6 dozen
- Blue Binder Very Good number 40 card
- 4 3/4 cups flour; bake 12 minutes; no yield stated
- Vanessa-attributed Blue Binder 1 1/2 recipe page
- 6 cups flour; bake 11 minutes; about 8 dozen
Extract, scoop, and parchment within the four-and-three-quarter-cup recipe
- Blue Binder Very Good number 40 card
- 1 1/2 to 2 teaspoons orange extract; number 40 cookie scoop; no parchment note
- Blue Binder Vera's Book parchment card
- 2 teaspoons orange extract; use parchment paper; serve with ice cream scoop
Vanessa 1 1/2 recipe annotation
- Blue Binder June 4 page with circled 4
- Base: 1 cup butter, 2 cups sugar, 3 eggs, 1/3 cup juice, 1 tablespoon peel, 4 1/2 cups flour
- Vanessa-attributed Blue Binder 1 1/2 recipe page
- Labeled 1 1/2 recipe: 1 1/2 cups butter, 3 cups sugar, 5 eggs, 1/2 cup juice, 1 1/2 tablespoons rind, 6 cups flour
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