Recipe - Orange Creams

2 One half cup Powdered sugar
1 tablespoon Grated orange peel
3 teaspoon Frozen orange juice
concentrate
additional powdered sugar
for rolling

Line baking sheet with buttered wax paper; set aside. Combine 2 One fourth c
sugar, orange peel and orange juice concentrate in small bowl, adding more
sugar if needed to make a stiff dough. Form dough into ball; wrap in
plastic wrap. Refrigerate 30 minutes. Roll out dough to One fourth inch
thickness on a surface covered with powdered sugar. Cut into 1 One half inch
shapes. [cook's note canape cutters work well] Arrange on prepared
baking sheet. Refrigerate, uncovered, overnight. Store in refrigerator in
tightly sealed container between layers of waxed paper.