| 1/2 | cup butter or margarine, melted |
| 1 | teaspoon grated orange peel |
| 1/4 | cup fresh orange juice |
| 2 | eggs |
| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | cup slivered almonds |
| 1/2 | cup white vanilla baking chips |
| 1/4 | cup finely chopped crystallized ginger |
| 1. | Heat oven to 350°F. In large bowl, using wire whisk, beat melted butter, grated orange peel, orange juice and eggs. Stir in remaining ingredients until soft dough forms. Divide dough in half. On 1 side of ungreased cookie sheet, shape half of dough into 12x2-inch log. Repeat with remaining dough on same cookie sheet. |
| 2. | Bake 25 to 30 minutes or until edges are golden brown. Cool on cookie sheet 10 minutes. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheet. |
| 3. | Bake 15 minutes. Immediately remove from cookie sheet to cooling rack. Cool completely. Store loosely covered. |
| Increase flour in dough to 1 1/4 cups and add up to 1/4 cup additional flour as needed when shaping dough into logs. |
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| This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded! |
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| You'll need one medium juice orange, like Valencia, to get enough juice and peel for this recipe. |
Nutrition Information:
140 ( 60); 6g ( 3g, 1/2g); 20mg; 65mg; 18g ( 0g, 10g); 2g 2%; 0%; 0%; 2% 1/2 ; 1/2 ; 0 ; 1 1/2 1