RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2838
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| Recipe Name: |
Gramma Knapp's Orange Cookies |
| Source: |
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Submitted by: |
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Last Modified: |
2016-12-01
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
1.00
Hours |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$1.59
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Note, you MUST use White Lily flour for this recipe.
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Ingredients:
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Directions:
Cream together the butter and the sugar.
Add the eggs, one at a time, mixing completely. Add the orange juice concentrate and sour cream and mix thoroughly.
In a separate bowl, mix together the flour, baking soda and baking powder. Blend the dry ingredients into the wet. Chill the dough for 1 hour.
Preheat oven to 375. On an ungreased cookie sheet, place balls of dough slightly smaller than a golf ball, leaving a couple inches of room in between. Bake 10 to 12 minutes, until bottoms are slightly browned. Let cool to room temperature.
Frost and eat.
Start by adding about 6 tablespoons of the concentrate into the powdered sugar, and mix thoroughly. If the frosting seems too thick, add more concentrate, one tablespoon at a time. Put a generous dollop atop each cookie. Lick the bowl. |
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| Nutrition per Serving: |
| Calories: |
2039 |
Total Carbs: |
365.0 |
Net Carbs: |
361.1 |
| Cholesterol: |
125.5 |
Fat: |
61.8 |
Protein: |
23.43 |
| Fiber: |
3.90 |
Sodium: |
487.80 |
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