| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
White sugar |
| 1 |
|
Beaten egg |
| 2 |
tb |
Frozen orange juice concentrate |
| 1 |
tb |
Grated orange rind |
| 2 |
c |
Flour |
| 1/4 |
ts |
Baking soda |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
In a mixer bowl, place the butter, brown sugar, white sugar and egg. Beat
to blend. Add the orange juice and orange rind, then add the flour, mixed
with the baking soda, 1/2 cup at a time, beating after each addition.
Remove from beaters and stir in the pecans. Place half of the dough on a
sheet of waxed paper. Form the dough into a log 1 1/2 to 2" in diameter,
and roll in the waxed paper. Tape ends. Repeat with remaining dough.
Refrigerate for at least 2 hours so that the dough is thoroughly chilled.
Slice 1/4" thick onto a baking sheet. Cookies spread slightly so separate
them by about 1".
Bake 10 to 12 minutes at 375 degrees. Watch after 6 minutes. When baked
remove sheet from the oven and immediately remove cookies to a cooling
rack.
The recipe makes 80 small cookies.
Posted to recipelu-digest by Eeyore <efalt@zianet.com> on Feb 14, 1998
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”