Orange Cookie Batons

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  • Makes: 40 servings
  • Serving Size: 1 cookie
  • Makes: about 40 cookies
  • Prep: 30 mins
  • Bake: 8 mins 375°F per batch

Orange Cookie Batons

Directions

  1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, orange peel, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  2. Pack unchilled dough into a cookie press fitted with a small star plate (the plate should contain one cutout star, not multiple cutouts that form a star design). Force dough through press into 5- to 6-inch-long sticks onto an ungreased cookie sheet, cutting dough from press with a small sharp knife or metal spatula and spacing sticks 1/2 inch apart.
  3. Bake for 8 to 10 minutes or until edges are firm but not brown. Transfer cookies to a wire rack; cool. Sprinkle cookies with powdered sugar before serving.

From the Test Kitchen

To Store:

Layer plain cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Sprinkle with powdered sugar before serving.

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Nutrition Facts (Orange Cookie Batons)

  • Per serving:
  • 125 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 23 mg chol. ,
  • 75 mg sodium ,
  • 14 g carb. ,
  • 0 g fiber ,
  • 6 g sugar ,
  • 1 g pro.
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