Here is what you need:

• 1 cup all-purpose flour 

• 1/8 teaspoon salt

• 1 stick unsalted butter, softened

• 1/3 cup granulated sugar

• 1 tablespoon lemon zest

• 1 egg yolk 

• 1/2 teaspoon vanilla extract

  Icing:

• 3/4 cup powdered sugar

• 2 to 3 teaspoons lemon juice.

• 1-2 drops pink food dye

• Garnish: 1 to 2 tablespoons powdered sugar

Here is how you do it:

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a small bowl, combine flour and salt; set aside. 

Using a hand-mixer or rubber spatula, beat butter with sugar, lemon zest, egg yolk, and extract. Slowly add in flour mixture and mix until it forms a dough.

Roll dough into 1-inch balls. Place on the prepared pans two inches apart. Using your thumb, create a dimple to hold the glaze in the center of each cookie. Bake for 15 – 18 minutes, or until the edges are lightly golden- brown. If centers become puffy, use the back of a wooden spoon or a teaspoon to compress the center of the cookie.  

While the cookies are cooling, mix together powdered sugar, lemon juice, and pink color. Spoon glaze into the center of each cookie and allow icing to set 1 to 2 hours before serving. Store cookies in fridge in an airtight container after frosting sets.  Dust with powdered sugar just before serving.

Here is what you need:

Orange Butter Sauce:

• 1 1/2 cups Florida Orange Juice
• 2 1/2 tablespoons unsalted butter

Orange Biscuits:

• 1 1/2 tablespoons granulated sugar
• 2 teaspoons grated orange zest
• 2 cups bleached all-purpose flour, plus additional for kneading
• 1 2/3 tablespoons baking powder
• 3/4 teaspoon salt
• 1/2 cup shortening
• 1/2 cup whole milk 
• 1/4 cup Florida Orange Juice

Here is how you do it:

To make orange butter sauce: Boil orange juice 5 minutes, or until reduced by half. Add butter and stir until melted. Remove from heat.

To make orange biscuits: Preheat oven to 425° F. Use fingers to rub sugar and zest together until sugar is moistened and looks like wet sand.

In large bowl, whisk orange sugar, 2 cups flour, baking powder and salt. Using two forks or pastry blender, cut in shortening to size of small peas.

Combine milk and orange juice then stir into flour mixture to make sticky dough.

Turn out dough onto well-floured work surface. Sprinkle top with flour and knead about six times while folding dough over in half and using more flour as needed.

Pat dough out to 3/4-inch thickness. Cut out biscuits with round cutter by dipping cutter in flour then pressing into dough. Do not turn cutter while pressing. Place biscuits close together but not touching on baking sheet.

Gather dough scraps and fold 2-3 times, pat out again and cut biscuits. Repeat until dough is used.

Brush tops with orange butter sauce. Bake 15-20 minutes, or until lightly browned. Serve warm or at room temperature with remaining sauce.

#16963.  Source: Florida Department of Citrus

Here is what you need:

• 2 2/3 level cups all-purpose flour 
• 1 tablespoon sugar 
• 1 level teaspoon salt 
• ½ cup all-vegetable shortening, cold 
• ½ cup butter – unsalted, cold, and cut into 1-inch pieces 
• 7- 8 tablespoons cold water 
• 10 ½ ounce can cream of chicken soup 
• 1 ½ cup frozen mixed veggies 
• 1 ½ cup chopped cooked poultry Chicken or Turkey 
• 1 egg (optional) 

Here is how you do it:

Mix flour, sugar, and salt in a medium bowl. Cut in shortening and butter using your fingertips until all flour is blended in to form pea-sized chunks. Sprinkle with water starting with the 7 tablespoons. Keep using your fingertips to blend until the dough forms a ball. The dough should come together quickly. If it doesn’t add in the additional tablespoon of water. Divide dough in half, making a double crust. Press between hands to form 2 disks; wrap in plastic wrap, and chill for ½ hour in the fridge, before rolling. While dough is chilling use the same bowl you mixed the dough in for the filling. Add to the bowl, soup, veggies and poultry, mix well, set aside. 

Flour dough lightly. Roll into circle between sheets of waxed or parchment paper on a flat surface. Peel off top sheet. Flip into pie plate. Remove other sheet and press pastry to fit. Transfer bottom crust to pie plate. Using a fork, create 5 sets of vent holes into the dough. Pour in filling. Repeat the same process for dough’s top crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove another sheet. Trim dough to the edge of pie plate. Press top edge to bottom crust with a fork. Pierce top crust with fork 4 or 5 times and cut a hole in the center top crust to allow steam to escape. For a shiny crust, brush with a scrambled egg and 1 teaspoon of water just before baking. 

Bake assembled pie on a cookie sheet in a 375-degree oven for about 40 – 50 minutes, or until golden brown.