BASIL ORANGE COOKIES
from "Heartland, The Best of the Old and the New from Midwest Kitchens"
by Marcia Adams
makes 7 dozen
1 1/2 cups granulated sugar
1 1/2 cups vegetable shortening (I used unsalted butter)
1 cup milk
5 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2/3 cups orange juice (about 4 oranges squeezed)
3 tablespoons grated orange rind (about 2 oranges)
1 teaspoons vanilla extract
1/4 cup dried basil
2 cups or more confectioner's sugar
1 table spoon butter, melted
2 to 3 Tablespoons milk
1/2 teaspoon orange extract
Pinch of salt
Chopped pistachio nuts, for garnish
To make the frosting, combine all the ingredients except the pictachio nuts in a mixer bowl, and beat until smooth. The frosting should be rather thick; add more sugar if needed.
Spread a generous smear of frosting on each cookie and psrinkle on some pistachio nuts. Pack the cookies in tins or plastic containers, using wax paper to seperate each layer.
from the book "Now We Are Six"
by A.A. Milne
with decorations by Ernest H. Shepard
1950 E.P. Dutton & Co, Inc.