Orange Snowballs

  I am again baking cookies from the Farm Journal Cookie Book. This recipe turned our well. I had thought it would be more like Mexican Wedding Cakes, but it is a softer cookie. I made the orange version of it, because I had an orange on hand. 

  I did feel the dough is too soft and added about ¼ cup more of flour to the recipe and chilled them overnight. Next time I am going to try using two and 1/4 cups of flour.

  If you dip them in powered sugar be sure they are cooler as they will have to be dipped twice if they are too warm.

Orange Snowballs

½ cup shortening or butter

⅔ cup sugar

2 tsp grated orange peel

1 egg

1 ¾ cup sifted flour

½ teaspoon baking soda

¼ teaspoon cream of tartar

3 tablespoons orange juice

1 tablespoon water

½ cup chopped nuts

Powdered sugar (for coating)

  Cream together butter, sugar and orange peel until light and fluffly. Add egg: beat until smooth.Sift together flour, baking soda and cream of tartar. Add to creamed mixture alternately with orange juice and water. Stir in nuts and chill dough.

  With floured hands, form dough into small balls and place 1” apart on ungreased cookie sheet. Bake in moderate oven (350°F) 8 to 10 minutes. Cool on racks.  Dip tops in powdered sugar when cool if desired.              Makes 3 ½ dozen.

Lemon Snowballs
 Use lemon peel and lemon juice instead of orange peel and orange juice.