Orange Creams

  2 1/2 c  Powdered sugar
      1 tb Grated orange peel
      3 ts Frozen orange juice concentrate additional powdered sugar for rolling

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.


Yield: 36 Servings