Orange Cookies#2
Yield
2 servingsPrep
20 minCook
12 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
oranges
|
*
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | tablespoons |
sugar
replacement |
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
oranges
|
*
|
| 118 | ml |
vegetable shortening
|
*
|
| 3E+1 | ml |
sugar
replacement |
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
buttermilk
|
|
Directions
Juice and grate the rind of the orange; remove seeds from the juice.
Cream together shortening and sugar replacement.
Add egg, orange juice and grated orange rind, beating until light and fluffy.
Combine flour, baking powder, baking soda and salt in sifter, and add alternately with buttermilk to creamed mixture.
Stir to blend.
Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 inches apart.
Bake at 375℉ (190℃) F (for 10 to 12 minutes.
