Orange Creams
Yield
3 dozenPrep
45 minCook
0 minReady
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
powdered sugar
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 3 | teaspoons |
orange juice
frozen, concentrate |
|
| 1 | x |
powdered sugar
for rolling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
powdered sugar
|
|
| 15 | ml |
orange zest
grated |
|
| 15 | ml |
orange juice
frozen, concentrate |
|
| 1 | x |
powdered sugar
for rolling |
*
|
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.
