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Orange Crisp Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon orange extract
1 egg
1 teaspoon finely grated orange rind
21/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1. Preheat oven to 375˚F.
2. Use an electric mixer to cream the butter and margarine until
fluffy. Gradually beat in the white sugar, brown sugar and
orange extract.
3. Add egg, orange rind and mix well.
4. Sift the flour, salt and baking soda together. Add half of the
flour mixture to the butter mixture and beat until smooth.
Repeat with the rest of the flour mixture.
5. Fill the Cookie Press with dough and select Cookie Disc 10 or
any other. Form the cookies on ungreased cookie sheets.
6. Bake 10-12 minutes. Remove from cookie sheets and cool on
wire racks.
Makes 8-9 dozen
NOTE: When using a recipe that calls for finely grated ingredients,
use a Cookie Disc with large holes. We recommend using
Cookie Discs 3, 4, and 10 to prevent the Disc from becoming
clogged with cookie dough.
19 4
Electric Cookie Press Discs and Tips
1.
2.
3.
4.
1.
5.
9.
5.
6.
7.
8.
9.
10.
11.
12.
Cookie Discs Set
(P/N 70708-SET)
Individual Discs:
(P/N 70708-1, 70708-2, 70708-3,
70708-4, 70708-5, 70708-6,
70708-7, 70708-8, 70708-9,
70708-10, 70708-11, 70708-12)
Filler Tips Set (P/N 70709-SET)
Individual Tips:
(P/N 70709-1, 70709-5, 70709-9)
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