Orange Creams

Directions

Line baking sheet with buttered wax paper; set aside.

Combine 2¼ cups 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 1½ inch shapes.

Arrange on prepared baking sheet.

Refrigerate, uncovered, overnight.

Store in refrigerator in tightly sealed container between layers of waxed paper.