Orange creams

Yield: 36 Servings

Measure Ingredient
2½ cup Powdered sugar
1 tablespoon Grated orange peel
3 teaspoons Frozen orange juice concentrate additional powdered sugar for rolling

Line baking sheet with buttered wax paper; set aside. Combine 2¼ c sugar, orange peel and orange juice concentrate in small bowl, adding more sugar if needed to make a stiff dough. Form dough into ball; wrap in plastic wrap. Refrigerate 30 minutes. Roll out dough to ¼ inch thickness on a surface covered with powdered sugar. Cut into 1 ½ inch shapes. [cook's note - canape cutters work well] Arrange on prepared baking sheet. Refrigerate, uncovered, overnight. Store in refrigerator in tightly sealed container between layers of waxed paper.

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