ORANGE CRISPS

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Orange Crisps image

These ultra-thin, crisp cookies are a snap to make and have a fortune cookie-inspired flavor. Serve alongside a homemade or purchased fruit salad to increase your fruit servings for the day while still satisfying your sweet tooth. To make ahead: Store cookies in an airtight container, with parchment or wax paper between layers, for up to 2 days. INGREDIENT NOTE: White whole-wheat flour is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It can be ordered from the King Arthur Flour Baker's Catalogue at shop.bakerscatalogue.com. Whole-wheat pastry flour can be substituted. Find whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.

Provided by Sandi From CA

Categories     Dessert

Time 40m

Yield 1 dozen, 6 serving(s)

Number Of Ingredients 6

1/2 cup white whole wheat flour (see Note) or 1/2 cup whole wheat pastry flour (see Note)
1/3 cup sugar
1/4 cup unsalted butter, melted
1/2 teaspoon freshly grated orange zest
2 tablespoons orange juice
2 teaspoons vanilla extract

Steps:

  • Position racks in upper and lower thirds of oven; preheat to 300°F.
  • Coat 2 large baking sheets with cooking spray.
  • Mix flour, sugar, butter, orange zest, orange juice and vanilla in a medium bowl until smooth.
  • Spread 1 tablespoon of batter into a 2 1/2-inch circle on the prepared baking sheet.
  • Repeat with the remaining batter, making 6 cookies per baking sheet, spacing them about 4 inches apart.
  • Bake the cookies until lightly browned around the edges, switching the pans back to front and top to bottom once halfway through, 16 to 18 minutes.
  • Immediately and carefully transfer the cookies from the pan to a wire rack using a thin metal spatula. Let cool completely.

Nutrition Facts : Calories 151.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 1.7, Carbohydrate 19.1, Fiber 1.2, Sugar 11.7, Protein 1.5

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