Side Pannel
Orange Creams
Ingredients List
- 2 1/2 c Powdered sugar
- 1 tb Grated orange peel
- 3 ts Frozen orange juice
- -concentrate
- -additional powdered sugar
- -for rolling
Directions
Line baking sheet with buttered wax paper; set aside. Combine 2 1/4 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 1/4 inch
thickness on a surface covered with powdered sugar. Cut into 1 1/2 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.
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 1/4 inch
thickness on a surface covered with powdered sugar. Cut into 1 1/2 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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