- 1 1/2 cups butter (no substitutes), softened
- 1/2 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1/4 cup orange juice concentrate, undiluted
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- FROSTING:
- 3 cups confectioners' sugar
- 1/4 cup butter, melted
- 1 1/2 teaspoons frozen orange juice concentrate, undiluted
- 1 teaspoon vanilla extract
- In a large mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in orange juice concentrate and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
- On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. star shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees F for 7-8 minutes or until edges are firm. Remove to wire racks to cool.
- For frosting, combine confectioners' sugar, butter, orange juice concentrate, vanilla and enough milk to achieve spreading consistency. Tint with food coloring if desired. Frost cookies; sprinkle with colored sugar if desired.