Swiss
Butter Cookies
1
cup granulated sugar
½ lb. unsalted butter
1 Tbs. orange juice concentrate
1 egg
2 ½ cups all-purpose flour (unsifted)
1 ¼ tsp. baking powder
1 ½ tsp. Ronald Reginald's Melipone®
Mexican Vanilla
Preheat
oven to 400º F. Cream butter, sugar, Melipone®
Mexican Vanilla, orange juice and egg until
fluffy. Beat in flour and baking powder to make
dough. Chill dough 2 hours. Roll to 3/8 inch
thickness and cut out. Bake 7 to 9 minutes (brown
edges).
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