Orange Crisps are delicious, light, and crisp cookies that let you know when they are done by developing a toasty brown rim around the outside. They are often the cookie I make when I’m running short on time. They come together so quickly in the mixing bowl; that they can be a last minute decision. These cookies do spread when baking; so be sure to drop small spoonfuls and leave an inch between cookies so they don’t run together. No tragedy if they do, just take a sharp knife while they’re warm and cut them apart.
Use orange zest for Orange Crisps. If you prefer a lemon flavor, use lemon zest, I like them as a plain cookie; but there’s seems to be a growing fondness amongst my friends and family for the iced version. A Confectioner’s Sugar Glaze spread on top of these cookies adds another level of sweetness. A plain glaze will be very white. If you mix the sugar with orange juice, it will have a slight orange tinge. The exact flavor and look is baker’s choice.
Prep time: 20 minutes
Orange Crisps
By Published: January 30, 2014
Yield:
- 48 Cookies
Ingredients
- 1/2 Cup Non-dairy Margarine softened
- 1/2 Cup Sugar
- 1 large Egg
- 1 Teaspoon Vanilla
- 3/4 Cup Flour
- 1 small Orange/lemon zested
Equipment
- Electric Blender
- Cookie Sheet lined with baking parchment
- Cooling Rack
Directions
- Cream margarine and sugar together until light and fluffy.
- Add egg and vanilla and beat until well mixed.
- Pour in flour and orange zest and beat on low speed until all ingredients are thoroughly blended.
- Preheat oven to: 375˚ F.
- Using two teaspoons, drop batter on to cookie sheet leaving one inch between each one. These cookies will spread. Bake eight to ten minutes or until rims of cookies turn brown. Let cookies cool a few minutes before carefully removing them from cookie sheet and placing on cooling rack. Cool completely before icing, serving or freezing.
