1 c Butter
1/2 c Brown sugar
1/2 c White sugar
1 Beaten egg
2 tb Frozen orange juice
-concentrate
1 tb Grated orange rind
2 c Flour
1/4 ts Baking soda
1/2 c Chopped pecans
In a mixer bowl, place the butter, brown sugar, white sugar and egg. Beat
to blend. Add the orange juice and orange rind, then add the flour, mixed
with the baking soda, 1/2 cup at a time, beating after each addition.
Remove from beaters and stir in the pecans. Place half of the dough on a
sheet of waxed paper. Form the dough into a log 1 1/2 to 2″ in diameter,
and roll in the waxed paper. Tape ends. Repeat with remaining dough.
Refrigerate for at least 2 hours so that the dough is thoroughly chilled.
Slice 1/4″ thick onto a baking sheet. Cookies spread slightly so separate
them by about 1″.
Bake 10 to 12 minutes at 375 degrees. Watch after 6 minutes. When baked
remove sheet from the oven and immediately remove cookies to a cooling
rack.
The recipe makes 80 small cookies.
Yields
1 Servings