ORANGE COOKIES

We are already through the first week of 2024. I hope 2024 is being good to you so far. As the second week is starting it appears that winter is finally going to show its ugly face. We have had a couple of light snows and a few days of cold temperatures but not like it will be by this weekend. I am hoping that the weather forecasted for today and tomorrow won't develop or at least be as bad as forecasted because Blankets of Hope quilt ministry is supposed to meet for the first time this year on Tuesday afternoon. We only meet twice a month, so I really hate when the weather prevents our meeting.

It was nice this weekend when I didn't have to make a Sugar-Free or No-Sugar-Added option for the Cafe Treats yesterday at church. Friend and Baker June had sent me the recipe of the Orange Cookies that she planned to bring earlier in the week. That meant I could focus on making the Heartstone Inn Muffins. Yesterday was the one-year anniversary of my bringing two treats for the Cafe and starting what became the Cafe Treats. The recipe came from the B & B in Eureka Springs, AR called the Heartstone Inn. We have never stayed there but driven by it on several different trips to Eureka Springs. I always love looking at recipes from Bed and Breakfasts. This recipe really appealed to me last year when I asked if I could bring something to offer with the coffee in the Cafe at church because it made so much. The recipe will keep for 6 weeks in the refrigerator so I will be making them for the next several weeks. 

The recipe June used was advertised for diabetics. She was basically making it for a low-sugar option so she used a whole egg instead of the egg substitute. If you didn't need those restrictions, you can just use 3/4 cup sugar and a whole egg.

The cookies were so cute and tasted good. They disappeared rather quickly so I think others agreed. I hope you will give them a try.

 

PRINT RECIPE.

ORANGE COOKIES

1-1/2     cups flour

1           teaspoon baking powder

sugar substitute equivalent to 3/4 cup sugar (June used Splenda)

2           teaspoons grated orange peel

1/4        teaspoon salt

1/8        teaspoon ground nutmeg

1/2        cup margarine spread (70% vegetable oil)

1/3        cup chopped raisins

1/4        cup egg substitute (June did use 1 large egg)

2           tablespoons orange juice

Preheat the oven to 375 degrees F. Spray baking sheets with non-stick cooking spray. Set aside.

In a medium bowl, combine the first six ingredients (dry ingredients) ; mix well.

Cut in the margarine until mixture resembles coarse crumbs.

Stir in the raisins.

Add the egg (substitute) and orange juice; mix well.

Drop by teaspoonfuls onto baking sheets. Flatten with a fork dipped in flour.

Bake for 13 - 15 minutes.

Makes about 30 cookies.