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| Title: |
Orange Snaps
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| Cookie Recipe: |
1 ½ stick melted butter
1 cup white sugar
¼ cup frozen orange juice concentrate
1 beaten egg (just beat it up with a fork)
2 tsp baking soda
½ tsp salt
¼ to ½ tsp orange zest
2 cups flour (you don’t have to sift)
1/6 cup white sugar for later
Melt the butter in a large microwave-safe bowl. Add the sugar and orange juice concentrate and stir. Let the mixture cool slightly. Add the eggs, baking soda, salt, and orange zest, stirring after each addition. Add the flour in increments and mix thoroughly. Cover the bowl and refrigerate the dough at least 2 hours (overnight is better).
When you’re ready to bake, preheat oven to 350 degrees F., with rack in middle position.
Roll the chilled dough into walnut sized balls with your hands. Put ? cup white sugar into small bowl and roll the dough balls in the sugar. Place them on greased cookie sheet, 12 to a standard sheet. Press the dough balls down just a little so they won’t roll off on the floor when you put them in the oven.
Bake for 10 to 12 minutes or until golden brown at 350 degrees F. The dough balls will flatten out all by themselves. Let the cookies cool for 2 minutes on the cookie sheet and then move them to a wire rack to finish cooling.
The cookies freeze well. Roll them up in foil and put them in a freezer bag. They will keep up to 3 months, if they last that long!
Yield: approximately 5 dozen thin cookies (depending on cookie size)
Recipe original to Joanne Fluke. |
| Public Name: |
Ashley Bishop
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| City: |
Chester
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| State: |
VA
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