Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Orange Juice Cookies
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- #38575
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 cups all-purpose flour
1 teaspoon baking soda
1 pinch salt
1 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1/2 cup frozen orange juice concentrate, defrosted
1/3 cup chopped pecans
27 maraschino cherries, drained well and cut in half, optional
3 tablespoons confectioners' sugar, approximate
directions
Preheat oven to 375 degrees F.
In a large mixing bowl, whisk together flour, baking soda and salt. Transfer to a piece of wax paper.
In same bowl using an electric mixer on high speed, cream butter and sugar until light. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with orange juice concentrate, beginning and ending with dry ingredients. Stir in pecans.
Drop batter by rounded teaspoonfuls onto ungreased baking sheets. Top with a cherry half. Bake in center of oven 8 to 10 minutes or until edges are just beginning to brown. Cool on wire racks and dust with confectioners' sugar.
added by
JonellSisters
nutrition data
Nutritional data has not been calculated yet.
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