| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | December 19 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Unsalted butter; room temperature (1 |
| ; stick) | ||
| 6 | tb | Margarine; room temperature |
| 1/4 | c | Vegetable oil |
| 2 | tb | Grated orange peel |
| 1 | c | Sugar |
| 1 | lg | Egg |
| 1/2 | ts | Vanilla extract |
| 4 | c | All purpose flour |
| 2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/4 | c | Orange juice |
| 1 | Egg; beaten to blend | |
| ; (glaze) | ||
| Sesame seeds |
INSTRUCTIONS
Preheat oven to 350F. Grease cookie sheets. Using electric mixer, beat first 4 ingredients in large bowl until well blended. Beat in sugar, egg and vanilla extract. Mix flour, baking powder and baking soda in medium bowl. Stir dry ingredients into butter mixture alternately with orange juice, beginning and ending with dry ingredients. Divide dough into 6 balls. Divide each ball into 6 pieces. Roll out 1 dough piece between palms of hands and lightly floured surface to 16-inch-long rope. Fold rope lengthwise in half. Twist folded rope 4 to 5 times. Bend 1 end to form candy cane hook and place on prepared cookie sheet. Repeat with remaining dough pieces. Brush cookies with egg glaze and sprinkle with sesame seeds. Bake until light golden brown, about 25 minutes. Cool. (Can be made 1 week ahead. Store airtight at room temperature.) Makes about 3 dozen. Bon Appetit December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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