RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 465
| View Recipe |
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| Recipe Name: |
Orange Snaps |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
120 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
120 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.01
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
These cookies freeze well - roll them in foil, put them in a freezer bag, and they will be good for 3 months.
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Ingredients:
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Directions:
Melt the butter in a large microwave-safe bowl. Add 2 cups sugar and the orange juice concentrate, and stir. Let the mixture cool slightly. Add the eggs, baking soda, salt and orange zest, stirring after each addition. Add the flour in increments and mix thoroughly. Cover the bowl and refrigerate the dough at least 2 hours (overnight is even better).
When you are ready to bake, preheat your over to 350 degrees.
Roll the chilled dough into walnut-sized balls with your hands. Put 1/2 cup sugar in a small bowl and roll the balls in it. Place them on a greased cookie sheet, 12 to a standard sheet. Press the dough balls down just a little so they won't roll off onto the floor when you put them in the oven.
Bake for 10 to 12 minutes at 350 degrees. The dough balls will flatten out all by themselves. Let the cookies cool for 2 minutes on the cookie sheet and then move them to a wire rack to finish cooling. |
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| Nutrition per Serving: |
| Calories: |
55 |
Total Carbs: |
7.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
3.5 |
Fat: |
2.4 |
Protein: |
0.57 |
| Fiber: |
0.11 |
Sodium: |
62.64 |
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