Soft butter cookie with delicate orange taste. Great with coffee or tea.
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- Preheat oven to 375 F.
- - - - Instructions - - - - - - - - - - - - - - - - - - - - - -
- In a large bowl, cream butter, cream cheese, Splenda, sugar and salt until light and fluffy.
- Add eggs and extract, blend well.
- Slowly beat in flour to make soft, slightly sticky dough. Dough needs to be very soft, if using a cookie press.
- Add flour if dough needs to be stiffer.
- Add melted butter if dough needs to be softer, more malleable.
- Use a Cookie Press. Slide dough into the cookie press. Press into desired shapes about 1 inch apart on ungreased cookie sheets.
- Or, if cutting dough, roll into tube shape 1.5 inches in diameter. Chill 1-2 hours, then cut chilled dough into 1/4 inch slices and place on ungreased cookies sheets.
Bake at 325 F for 11 minutes; Convection oven: 300F for 11 minutes.
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Use Orange Bakery Emulsion instead of Orange extract for more orange flavor in the finished product.
Yield about 7 dozen small cookies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (206g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 630 | ||
Calories from Fat: 427 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.5g | 63 % | |
Saturated Fat 28.8g | 144 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 219.1mg | 67 % | |
Sodium 377.6mg | 13 % | |
Potassium 184.3mg | 5 % | |
Total Carbohydrate 49g | 14 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 49g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 630
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