Make it Snappy!

Orange Snaps

1-1/2 cups melted butter

2 cups sugar

1/2 cup frozen orange concentrate

2 beaten eggs

4 tsp. baking soda

1 tsp salt

1 tsp. orange zest

4 cups flour

1/3 cup sugar (for later use)

Melt the butter in a large microwave-safe bowl.  Add the sugar and OJ concentrate and stir.  Let the mixture cool slightly.  Add the eggs, baking soda, salt and orange zest, stirring after each addition.  Add the flour in increments and mix thoroughly.  Cover the bowl and refrigerate the dough at least 2 hours (overnight is even better)  

When you are ready to bake, preheat oven to 350 degrees.  Roll the dough into walnut sized balls with your hands or use small ice cream scoop.  Put 1/3 cup sugar in a small bowl and roll the balls in it.  Place them on a cookie sheet lined with a silpat or parchment paper up to 12 to a sheet.  Press the dough balls down just a tad so they won't roll on the floor when you put them into the oven.

Bake for 10-12 minutes.  The dough balls will flatten out all by themselves.  Let the cookies cool for 2 minutes on the cookie sheet and them move them to wire rack to finish cooling. 

These cookies freeze well.  Roll them up in foil, put them in a freezer bag and they'll be fine for 3 months or so, IF they last that long.

ENJOY!