Orange Butter Thins
Yield
4 dozenPrep
45 minCook
5 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
butter
room temperature |
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 4 | teaspoons |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
butter
room temperature |
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 296 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2E+1 | ml |
orange zest
grated |
|
Directions
In a large bowl, cream butter and sugar.
Add slightly beaten egg, mixing well.
Stir in flour, salt and grated orange rind.
Refrigerate dough for one half hour.
Preheat oven to 375℉ (190℃).
Put a small walnut-size ball of batter on a lightly greased cookie sheet.
Cover with a square of wax paper and press with the flat bottom of a glass until very flat and thin.
Bake at 375℉ (190℃) F for 5 minutes.
Cookies will be light brown when done.
Remove from cookie sheet with a spatula and let cool on waxed paper.
