Frosted Orange Drops Frosted Orange Drops

Author: Canadian Living

Each bite packs a double hit of orange in the cookie and the icing. While the icing is still soft, you can garnish each with thin strips of candied orange peel.

  • Portion size 40 servings
  • Credits : Canadian Living Magazine: January 2009


Orange Icing:


In large bowl, beat butter with sugar until fluffy; beat in orange rind. Stir in flour, 1 cup (250 mL) at a time. Cover and refrigerate until firm, about 30 minutes.

Shape by 1 tbsp (15 mL) into balls. Place, 1 inch (2.5 cm) apart, on parchment paper–lined or greased baking sheets.

Bake in 300°F (150°C) oven until bottoms are lightly browned, about 25 minutes. Let cookies cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.

Orange Icing: In bowl, beat together icing sugar, butter, orange juice and rind until smooth.

Spread icing over tops of cookies. Let stand until firm, about 1 hour. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)

Nutritional facts Per cookie: about

  • Sodium 29 mg
  • Protein 1 g
  • Calories 85.0
  • Total fat 4 g
  • Cholesterol 11 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g


  • Iron 2.0
  • Folate 6.0
  • Vitamin A 4.0
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Frosted Orange Drops