This simple orange drop cookie packs a powerful citrus flavor and pleased judges so well that it captured top honors in the Beacon Journal's cookie contest in 2010. Submitted by Jill Worley Logan of Rootstown in memory of her neighbor who used to make them for her.

LORETTA BECK'S ORANGE DROP COOKIES

2/3 cup shortening

3/4 cup sugar

1 egg

1/2 cup orange juice

2 tbsp. grated orange rind

2 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Preheat oven to 400 degrees.

Mix together shortening, sugar and egg. Stir in orange juice and orange rind. Stir together dry ingredients and blend into batter. Drop by rounded teaspoons 2 inches apart on ungreased baking sheet.

Bake at 400 degrees for 8 to 10 minutes. Cool and frost (recipe follows).

Makes about 4 dozen cookies.

ORANGE FROSTING

1 1/2 tbsp. orange juice

2 tbsp. grated orange rind

1 1/2 tsp. softened butter

1 1/2 cups powdered sugar

Mix all ingredients together until smooth and creamy, adding more juice if needed.