GLAZED ORANGE GINGER COOKIES

6 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 cup shortening

2 cups sugar

2 eggs

3 large oranges

3 tablespoons candied ginger, very finely chopped

1/2 cup buttermilk

1/2 cup powdered sugar

2 tablespoons orange juice

Preheat oven to 375 F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking soda and baking powder. Set aside.

In a second large bowl, combine the shortening and sugar. Use an electric mixer to beat until light and fluffy. Add the eggs and beat until smooth.

Use a fine grater to remove the zest from the oranges. Add the zest and the candied ginger to the bowl and beat in. Juice the oranges to get about 1 cup of orange juice, then add it to the bowl.

Use the mixer to beat in the orange juice. The dough may curdle a bit; this is normal. Add the dry ingredients 2 cups at a time, mixing well between additions.

Baking in batches, drop the cookies in 1-tablespoon mounds on the prepared baking sheet, leaving about 2 inches between the cookies. Bake 8 to 10 minutes, or until the edges are lightly browned.

Let the cookies cool for 2 minutes on the baking sheet, then transfer them to a rack to cool completely.

To prepare the glaze, in a small bowl whisk together the powdered sugar and orange juice. Use a spoon to drizzle the glaze over the cooled cookies, or use a pastry brush to brush it on. Let the glaze dry before storing the cookies.

Start to finish: 45 minutes

Makes 6 dozen cookies