Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients.
Step
2
On lined cookie sheet, place cookies 2 inches apart.
Step
3
Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
Step
4
In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies.
Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
You’ll need 1 medium orange for the grated peel in the cookie dough and the juice in the icing.
