1/4 cup shortening
1/2 cup sugar
1 egg
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup orange marmalade
1/2 cup chopped pecans, optional

In a mixing bowl, cream shortening and sugar. Beat egg. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in marmalade and pecans if desired. Drop by heaping teaspoonfuls 2-inches apart onto greased baking sheets.

Bake at 350°F for 10-12 minutes or until golden brown. Remove to wire racks to cool.

FROSTING:

2 cups confectioners’ sugar
2 tablespoons butter, melted
1 teaspoon grated orange peel
2 to 3 tablespoons orange juice

In a small mixing bowl, combine sugar, butter and orange peel. Add enough orange juice to achieve spreading consistency. Frost cooled cookies.

Yield: about 4-1/2 dozen.

Submitted by: Barbara Sanders