Preheat oven to 350˚F.
In a mixing bowl, cream together butter and shortening with a mixer until fluffy.
Add cookie mix and blend completely.
Add egg, vanilla, orange zest and cinnamon; beat until completely blended.
Drop rounded teaspoonfuls of dough onto a lightly greased (or parchment papered) baking sheet, about three inches apart.
Mix up cinnamon-sugar topping and sprinkle a pinch on each cookie. Flatten each cookie to ¼ inch thick using a glass dipped in topping mixture.
If adding walnuts, sprinkle a few on each cookie and press with glass again to push the nuts into the cookie.
Bake at 350˚F for 13-15 minutes or until the edges are lightly browned. (Mine took 13 minutes.)
Cool on rack or countertop. Keep in sealed container up to 1 week.
Makes 24 cookies
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