In 1961, these light, orange-frosted tea cookies won Jo Ryman Scott the first-ever Bake-off at Tanana Valley State Fair in Fairbanks, Alaska, making her Grand Champion. Scott brought the family recipe — credited to Pauline Angerhofer — to Alaska with her from South Dakota in 1953. 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.
Beat brown sugar and butter in large bowl with electric mixer until smooth and creamy. Add eggs one at a time, beating after each addition. Beat in vanilla.
Sift flour, baking powder and salt together in a medium bowl. Mix milk and vinegar in a cup; stir in baking soda until dissolved. Alternate adding flour and milk mixtures to the bowl. Beat until smooth. Refrigerate dough 3 hours.
Heat oven to 350 degrees. Roll rounded teaspoonfuls of dough into balls; place on parchment-lined cookie sheet. Bake until lightly browned on bottom, 10-12 minutes.
Meanwhile, whisk together orange juice, sugar and zest for a glaze. Dip warm cookies into the glaze; set on waxed paper to dry, 1 1/2 hours. Turn; dry 1 1/2 hours.
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 82 Servings | ||
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Calories: 110 | ||
Calories from Fat: 24 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 11mg | 3 % | |
Sodium 19.1mg | 1 % | |
Potassium 41.3mg | 1 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 20.7g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
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