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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 72 |
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Crispy and delicious with tea (of course), coffee or icy cold milk. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1/4 cup butter |
3/4 cup sugar |
1 orange, grated rind of and juice (you should get about 1/4 cup juice) |
1 egg |
3 cups flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350F and lightly grease baking sheet.
2. Cream butter and sugar together; add orange rind, juice and egg.
3. Beat thoroughly.
4. Sift flour, baking powder and salt together; add to mixture and mix thoroughly.
5. Place on a floured board and roll thinly.
6. Cut with a large round, scalloped cookie cutter.
7. Place on prepared baking sheet, sprinkle with sugar and bake for about 12 minutes or until golden.
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