Orange Crisps

Submitted by Sandi From CA

"These ultra-thin, crisp cookies are a snap to make and have a fortune cookie-inspired flavor. Serve alongside a homemade or purchased fruit salad to increase your fruit servings for the day while still satisfying your sweet tooth. To make ahead: Store cookies in an airtight container, with parchment or wax paper between layers, for up to 2 days. INGREDIENT NOTE: White whole-wheat flour is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It can be ordered from the King Arthur Flour Baker's Catalogue at shop.bakerscatalogue.com. Whole-wheat pastry flour can be substituted. Find whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores."

 

• Ready In: 40mins
• Ingredients: 6
• Yields: 1 dozen
• Serves: 6

ingredients

• 1⁄2 cup white whole wheat flour (see Note) or 1/2 cup whole wheat pastry flour (see Note)
• 1⁄3 cup sugar
• 1⁄4 cup unsalted butter, melted
• 1⁄2 teaspoon freshly grated orange zest
• 2 tablespoons orange juice
• 2 teaspoons vanilla extract

directions

1. Position racks in upper and lower thirds of oven; preheat to 300°F.
2. Coat 2 large baking sheets with cooking spray.
3. Mix flour, sugar, butter, orange zest, orange juice and vanilla in a medium bowl until smooth.
4. Spread 1 tablespoon of batter into a 2 1/2-inch circle on the prepared baking sheet.
5. Repeat with the remaining batter, making 6 cookies per baking sheet, spacing them about 4 inches apart.
6. Bake the cookies until lightly browned around the edges, switching the pans back to front and top to bottom once halfway through, 16 to 18 minutes.
7. Immediately and carefully transfer the cookies from the pan to a wire rack using a thin metal spatula. Let cool completely.

Reviews

[CookinwithGas]

A light cookie with a distinct orange flavor (perhaps too much) that I didn't like at all...I'm sorry but I won't be adding this one to my recipe file