ORANGE INFUSED CHOCOLATE CRISPS
Steps:
- In a large bowl, mix together corn flakes and rice krispies.
- In a medium heat-proof bowl, melt the chocolate over simmering water, stirring occasionally. Make sure the bottom of the bowl doesn't touch the water. Add the orange zest into the melted chocolate and pour the chocolate over the corn flake mixture. Gently mix everything with a rubber spatula until all the cereal is coated with chocolate.
- Using a large cookie scoop (or 1/4 measuring cup), scoop out the mixture and drop it on a baking sheet, lined with silicone mat or parchment paper. Let it dry for at least 2 hours, or until firm. Store in airtight container at room temperature for up to 5 days.
Nutrition Facts : Calories 135 kcal, Sugar 8 g, Sodium 48 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 16 g, Fiber 2 g, Protein 2 g, Cholesterol 1 mg, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
ORANGE CRISPS
These ultra-thin, crisp cookies are a snap to make and have a fortune cookie-inspired flavor. Serve alongside a homemade or purchased fruit salad to increase your fruit servings for the day while still satisfying your sweet tooth. To make ahead: Store cookies in an airtight container, with parchment or wax paper between layers, for up to 2 days. INGREDIENT NOTE: White whole-wheat flour is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It can be ordered from the King Arthur Flour Baker's Catalogue at shop.bakerscatalogue.com. Whole-wheat pastry flour can be substituted. Find whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.
Provided by Sandi From CA
Categories Dessert
Time 40m
Yield 1 dozen, 6 serving(s)
Number Of Ingredients 6
Steps:
- Position racks in upper and lower thirds of oven; preheat to 300°F.
- Coat 2 large baking sheets with cooking spray.
- Mix flour, sugar, butter, orange zest, orange juice and vanilla in a medium bowl until smooth.
- Spread 1 tablespoon of batter into a 2 1/2-inch circle on the prepared baking sheet.
- Repeat with the remaining batter, making 6 cookies per baking sheet, spacing them about 4 inches apart.
- Bake the cookies until lightly browned around the edges, switching the pans back to front and top to bottom once halfway through, 16 to 18 minutes.
- Immediately and carefully transfer the cookies from the pan to a wire rack using a thin metal spatula. Let cool completely.
Nutrition Facts : Calories 151.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 1.7, Carbohydrate 19.1, Fiber 1.2, Sugar 11.7, Protein 1.5
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