Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter |
| ½ cup | Brown sugar |
| ½ cup | White sugar |
| 1 \N | Beaten egg |
| 2 tablespoons | Frozen orange juice concentrate |
| 1 tablespoon | Grated orange rind |
| 2 cups | Flour |
| ¼ teaspoon | Baking soda |
| ½ cup | Chopped pecans |
In a mixer bowl, place the butter, brown sugar, white sugar and egg. Beat to blend. Add the orange juice and orange rind, then add the flour, mixed with the baking soda, ½ cup at a time, beating after each addition.
Remove from beaters and stir in the pecans. Place half of the dough on a sheet of waxed paper. Form the dough into a log 1½ to 2" in diameter, and roll in the waxed paper. Tape ends. Repeat with remaining dough.
Refrigerate for at least 2 hours so that the dough is thoroughly chilled.
Slice ¼" thick onto a baking sheet. Cookies spread slightly so separate them by about 1".
Bake 10 to 12 minutes at 375 degrees. Watch after 6 minutes. When baked remove sheet from the oven and immediately remove cookies to a cooling rack.
The recipe makes 80 small cookies.
Posted to recipelu-digest by Eeyore <efalt@...> on Feb 14, 1998