1 c. shortening or butter (I use unsalted butter at room temp)
1 ½ c. white sugar
2 eggs (room temp)
1 t. vanilla
2 T orange zest (zest 2 oranges)
2 T lemon zest (zest 2 lemons)
3 T lemon juice (use juice from zest lemons)
7 T orange juice (use juice from zest oranges)
5 c. all-purpose flour
½ t. salt
1 t. baking powder
1 t. baking soda
Preheat oven to 325. Zest and juice oranges and lemons. Cream together butter and sugar. Add eggs, vanilla, orange and lemon juice, and orange and lemon zest. Sift together flour, salt, baking powder, and baking soda. Stir dry ingredients into wet ingredients. Dough will be very stiff. Divide dough into quarters, wrap tightly in saran wrap, and refrigerate for at least an hour (or up to about 3 days). Roll out one quarter portion dough at a time to 1/8” thickness. Cut with floured cookie cutters and bake on cookie sheets for 10-12 minutes. (I find that 9-10 minutes is usually enough time, and they bake up more nicely if you line the cookie sheet with parchment paper.) If you see browning at the edges of the cookies while they’re baking, pull them out immediately and shorten the baking time or turn down the oven for the next batch.
I don’t have a standard recipe for the frosting; generally, I beat together a stick of butter (room temp), 3 cups powdered sugar (sifted), 1 tsp. vanilla, a dash of milk or cream, dash salt, and leftover juice and zest to taste. Use more sugar for a stiffer frosting.
Original recipe at http://foodforpoems.blogspot.com