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Jo Ryman Scott's Orange Delight Cookies

In 1961, these light, fresh-orange-and-sugar-glazed, tea cookies won 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. 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.

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Makes 6 dozen
Ingredients For cookies:
  • 1 1/2 cup brown sugar
  • 3/4 cup butter, softened
  • 2 eggs
  • 1 tsp. vanilla
  • 3 cups flour
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1/2 tsp soda
  • 1/2 cup milk
  • 1 tsp vinegar
Ingredients For orange glaze:
  • 1 cup fresh-squeezed orange juice (about three oranges)
  • 3 cups sugar
  • 2 tsp finely-grated orange zest
Instructions
  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. Roll small balls of dough, or drop by the rounded teaspoon-ful 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 waxed paper to dry 1 1/2 hours. Flip over and let dry another 1 1/2 hours.

You'd never imagine something so plain-looking could taste so good! I used the flat of a fork to lift, dip and flip cookies in and out of the glaze. For best taste and texture: Let these dry on both sides for a long time. You'll need to re-whisk the o.j. sugar mixture frequently--it separates fast.
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