Orange-Butterscotch Cookies
Orange-Butterscotch Cookies
(Yield: 4 dozen cookies)
15 spoon-size shredded-wheat biscuits
1 egg
2 Tablespoons orange juice
1 1/2 teaspoons grated orange peel
1 1/4 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
3/4 cup light-brown sugar packed firm
Preheat oven to 400 degrees. Roll shredded-wheat biscuits into fine crumbs.
Beat egg until foamy. Add cereal crumbs, orange juice and orange peel to egg and mix well. Set aside.
Sift flour and measure. Sift again with baking powder and salt. Cream butter and sugar until fluffy. Add cereal mixture to creamed mixture. Stir in dry ingredients and mix well.
Roll out on lightly floured board to 1/8-inch thickness. Cut with Christmas-cookie cutters. Place on ungreased baking sheet and sprinkle with colored sugar.
Bake 8 to 10 minutes. Cool on a rack.
(Yield: 4 dozen cookies)
15 spoon-size shredded-wheat biscuits
1 egg
2 Tablespoons orange juice
1 1/2 teaspoons grated orange peel
1 1/4 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
3/4 cup light-brown sugar packed firm
Preheat oven to 400 degrees. Roll shredded-wheat biscuits into fine crumbs.
Beat egg until foamy. Add cereal crumbs, orange juice and orange peel to egg and mix well. Set aside.
Sift flour and measure. Sift again with baking powder and salt. Cream butter and sugar until fluffy. Add cereal mixture to creamed mixture. Stir in dry ingredients and mix well.
Roll out on lightly floured board to 1/8-inch thickness. Cut with Christmas-cookie cutters. Place on ungreased baking sheet and sprinkle with colored sugar.
Bake 8 to 10 minutes. Cool on a rack.
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