| 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
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