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Orange Snowdrops

  • Cook Time: 8 minutes
  • Servings: 36 cookies
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

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  • 1/2 cup butter (no substitutes)
  • 1/2 cup shortening
  • 1 cup sifted powdered sugar
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1/2 of a 6-ounce can (1/3 cup) frozen orange juice concentrate, thawed
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 recipe Orange Frosting
  • Finely shredded orange peel (optional)


Step 1

In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in egg, orange juice concentrate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Step 2

Drop dough by rounded teaspoons 2 inches apart onto a cookie sheet lined with Reynolds® Parchment Paper.

Step 3

Orange Frosting: Stir together 1/2 of a 6-ounce can (1/3 cup) frozen orange juice concentrate, thawed; 1/2 teaspoon finely shredded orange peel; and 3 cups sifted powdered sugar till smooth.

Step 4

Bake in a 375 degree F oven about 8 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire racks: cool completely.

Step 5

Spread cookies with Orange Frosting. If desired, sprinkle with finely shredded orange peel.

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