Orange Creams Recipe
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Orange Creams

2 1/2 cups powdered sugar
1 tablespoon grated orange peel
3 teaspoons frozen orange juice concentrate

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.


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