Orange These Delicious Cookies

Ingredients

• ¼ cup (60 ml) orange juice concentrate
• ¼ cup (60 ml) water
• ½ cup (60 g) powdered sugar
• ½ cup (100 g) superfine sugar
• 2 teaspoons (10 ml) vanilla extract
• ½ cup (100 g) Spectrum Organic Shortening
• ¼ teaspoon (1.5 g) salt
• 1 teaspoon (1.7 g) orange zest
• ½ teaspoon (2.3 g) baking soda
• ½ teaspoon (2.3 g) cream of tartar
• 1½ cups (185 g) Bob’s Red Mill white rice flour
• 1 cup (125 g) Bob’s Red Mill tapioca flour

• 1 cup (120 g) powdered sugar
• 1 teaspoon (5 ml) vanilla extract
• 1 tablespoon (15 ml) orange juice

• 1 cups (240 g) powdered sugar
• 0.33 cup (29 g) unsweetened cocoa powder
• 0.33 cup (67 g) Spectrum Organic Shortening
• 2 teaspoons (10 ml) vanilla extract
• 4 tablespoons (45 to 60 ml) water

1. Preheat oven to 350°F (180°C, or gas mark 4).
2. To make the cookies: Cream together orange juice, water, sugars, vanilla, shortening, salt, and zest. Add the remaining cookie ingredients, start the mixer slow, and work up to medium speed. Mix until batter is smooth.
3. Pinch off 1 to 2 teaspoons (5 to 10 g) of dough and roll into balls. Place on a baking sheet. Flatten slightly
4. Bake for about 12 to 15 minutes. Remove with a spatula and cool.
5. To make the frostings: Place each kind of frosting ingredients in a separate, clean food processor and process until smooth. Frost each cookie.