1 1/2 cups granulated sugar
1 cup vegetable shortening
2 large eggs
1 cup (8 ounces) sour cream
4 tablespoons orange peel, grated - divided use
4 cups all-purpose flour
2 tablespoons whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 pound powdered sugar
1/2 cup orange juice - divided use
1 teaspoon vanilla extract
1 tablespoon water
Preheat oven to 350°F (175°C). Lightly grease cookie sheets with cooking spray.
Combine sugar, shortening, eggs, and sour cream in a large mixing bowl. Beat until smooth and creamy. Add in 2 tablespoons grated orange peel and 1/4 cup orange juice, beating well until well incorporated. Set aside.
In another mixing bowl, sift together flour, whole wheat flour, baking powder, baking soda, and salt; gradually fold into creamed mixture; stir until thoroughly blended.
Drop mixture by rounded teaspoons 2-inches apart on the prepared cookie sheets. Bake for 14 to 16 minutes, or until the edges just begin to brown. Transfer cookies to a wire rack and let cool.
Meanwhile, prepare the orange glaze. Combine powdered sugar, remaining grated orange peel, 1/4 cup orange juice, vanilla, and water in a small bowl; beat until smooth. Spread frosting on top of cooled cookies
Makes 5 dozens Orange Cookies.