I'm not the best at self promotion. I just don't like boasting about myself. But I'm going to set that aside and ask for your help, please! Richmond is having their annual Holiday Cookie Contest and I would like your help my cookies win!
This is the first year I've participated and I submitted two different recipes: Orange Snaps and Chocolate Chip Crunch Cookies. Keep reading for the Orange Snap cookie recipe and the Chocolate Chip Crunch Cookie recipe can be found here.
Please remember to vote before November 23rd! The Top 10 Cookie finalist will be announced on December 3rd. After that, there will be around round of voting to choose the Grand Prize Cookie.
Okay, so now these delicious Orange Snap cookies...
1 ½ stick melted butter
1 cup white sugar
¼ cup frozen orange juice concentrate
1 beaten egg (just beat it up with a fork)
2 tsp baking soda
½ tsp salt
¼ to ½ tsp orange zest
2 cups flour (you don’t have to sift)
⅙ cup white sugar for later
Melt the butter in a large microwave-safe bowl. Add the sugar and 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 better).
When you’re ready to bake, preheat oven to 350 degrees F., with rack in middle position.
Roll the chilled dough into walnut sized balls with your hands. Put ⅙ cup white sugar into small bowl and roll the dough balls in the sugar. Place them on greased cookie sheet, 12 to a standard sheet. Press the dough balls down just a little so they won’t roll off on the floor when you put them in the oven.
Bake for 10 to 12 minutes or until golden brown at 350 degrees F. 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.
The cookies freeze well. Roll them up in foil and put them in a freezer bag. They will keep up to 3 months, if they last that long!
Yield: approximately 5 dozen thin cookies (depending on cookie size)