Preheat oven to 325 degrees. Cream butter and sugar. Incorporate juice of first orange and its zest into butter mixture. Beat in eggs one at a time, with vanilla and salt. Beat in the flour and left over juice a little at a time. Stir in the cinnamon. Refrigerate for 30 minutes for best working ability. Remove and shape cookies as desired. Bake for 10 - 12 minutes or until the top feels firm but "chewy" to the touch (The top will be white, but not glossy, as if still unbaked. The bottom will be golden brown, but this appearance on the top likely means it has been over-baked.) While the cookies are in the oven, mix the powdered sugar, orange juice, and remaining zest until at the desired consistency for glaze. Drizzle over cooled cookies.
When you mixing, especially when creaming the butter and sugar, only mix until the ingredients are combined. Otherwise, 1) the butter will melt and make an unstable dough and 2) the cookies will expand very high as they bake and fall flat.
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|Serving Size: 1 Serving (1671g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3391 (58%)|
|Amt Per Serving||% DV|
|Total Fat 376.7g||502 %|
|Saturated Fat 235.4g||1177 %|
|Monounsaturated Fat 96.6g|
|Polyunsanturated Fat 16.7g|
|Cholesterol 985mg||303 %|
|Sodium 112761.4mg||3888 %|
|Potassium 1242.8mg||33 %|
|Total Carbohydrate 532.3g||157 %|
|Dietary Fiber 18.4g||74 %|
|Sugars, other 513.9g|
|Protein 82.3g||118 %|
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Calories per serving: 5851
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