Orange creams
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Powdered sugar |
| 1 | tablespoon | Grated orange peel |
| 3 | teaspoons | Frozen orange juice concentrate additional powdered sugar for rolling |
Directions
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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