When making a large batch of cookies, there's no better way to bake more than one rack at once than in a convection oven. The heat and air circulation makes them golden every time without having to switch and rotate the baking sheets. You can also roll out the dough between waxed paper to 1/4-inch (5 mm) thickness and cut out shapes, such as shamrocks for St. Patrick's Day.
- Portion size 36 servings
- Credits : Canadian Living Magazine: March 2004
Ingredients
Method
In large bowl, beat together butter, brown sugar and orange rind until fluffy; stir in flour to make soft dough. Turn out onto floured surface; roll into 1-1/2-inch (4 cm) diameter log. Wrap in plastic wrap; refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 2 days or freeze for up to 1 month.)
Cut log into 1/4-inch (5 mm) thick slices; arrange on parchment paper-lined or greased rimless baking sheets. Brush with egg; sprinkle with sugar. Bake on top, middle and bottom racks of 275°F (140°C) convection oven until lightly browned, about 30 minutes. Let cool on pan on racks. (Make-ahead: Store layered between waxed paper in airtight container for up to 4 days or freeze for up to 1 month.)
Conventional oven: Top and bottom thirds of 300°F (150°C) oven, switching and rotating pans halfway through, 30 to 35 minutes.
Nutritional facts <b>Per cookie:</b> about
- Sodium 56 mg
- Protein 1 g
- Calories 93.0
- Total fat 5 g
- Cholesterol 21 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
%RDI
- Iron 3.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 5.0
