Using canape cutters, cut these yummy orange
creams into festive shapes.
Orange Creams
- 2 1/4 to 2 1/2 cups powdered sugar
1 tablespoon grated orange peel
3 teaspoons frozen orange juice concentrate
Additional powdered sugar for rolling
- Line a baking sheet with buttered waxed
paper; set aside.
- Combine 2 1/4 cups powdered sugar, orange
peel and orange juice concentrate in mixing 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 dusted with powdered sugar. Cut into 1 1/2-inch shapes
(canape cutters work well). Arrange on prepared baking sheet.
Refrigerate, uncovered, overnight. Store in refrigerator in tightly
sealed container between layers of waxed paper.
Makes about 1 pound candy.
