(by Shirley McNevich)
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup Crisco shortening
1 cup white sugar
1 egg
1 tsp. orange zest (grated orange peel/rind)
1 egg white
cinnamon sugar for sprinkling
Into a bowl sift the flour, baking powder and salt. Once sifted, sift the dry ingredients again. In a mixer add white sugar and Crisco--beat. Add egg and orange zest--beat. Slowly add flour mixture--beat. Cover the mixer bowl with Saran wrap and refrigerate the dough overnight. The next day flour your counter. Form a baseball-sized piece of dough and place it on the flour--refrigerate the rest of the dough. Flour the top of the dough then use a rolling pin to roll the dough very thin (1/8"). Use any shape cookie cutters to cut the cookies. Repeat with the rest of the dough. Place cookies on greased cookie sheets. In a cup add 1/4 cup water and the egg white--beat with a fork. Brush the top of each cookie with the egg white mixture. Sprinkle each cookie with cinnamon sugar. Bake at 325 degrees for 8-10 minutes.
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