Crisp Orange Cookies
3 c. AP flour
1 tsp. salt
1/2 tsp. baking soda
1 c. butter
1 c. sugar
1 (6 oz) can frozen orange juice concentrate, thawed
Blend the first three ingredients together and set aside.
Cream the butter; gradually add the sugar, creaming until fluffy after each addition. Add the orange juice concentrate and beat until well blended. Add dry ingredients in fourths, beating until blended after each addition. Wrap dough and chill thoroughly, about 2 hours.
Using 1/4 of the dough at one time, roll about 1/2-inch thick on a lightly floured surface. Cut with a lightly floured scalloped edged 2-inch cookie cutter. Transfer cookies to cookie sheets.
Bake at 400F for 7 to 9 minutes, or until lightly browned. Let stand on cookie sheet a few seconds, then remove to cooling rack.