about 3 to 3½
dozen cookies, about 30 calories per cookie


  • 1 cup plus 2 tablespoons sifted flour
  • ¼ teaspoon baking powder
  • 1/8 teaspoon salt
  • ¼ cup butter or margarine, at room temperature (see note)
  • 1/3 cup light brown sugar or the equivalent
    of 1/3 cup brown sugar in granulated brown sugar substitute, firmly packed
  • 1 egg white, at room temperature
  • 1 tablespoon unsweetened orange juice
  • 1 tablespoon freshly grated orange peel
  • 2 to 3 drops orange extract (optional)


Sift together the first 3 ingredients; set aside.  In a medium bowl, cream butter or margarine
thoroughly.  Gradually add brown sugar,
beating until light and fluffy.  Beat in
egg white, orange juice, orange peel, and orange extract, if desired..  Stir in dry ingredients, mixing well.  Form dough into a long roll, about 1½ to 2
inches in diameter; cover with plastic wrap or wax paper and refrigerate until
dough is firm, about 1 to 2 hours.  With
a sharp knife, cut dough into slices, each slice about 1/16 to 1/8-inch
thick.  Arrange cookie slices on baking
sheets lightly coated with non-caloric vegetable cooking spray.  Bake in a preheated hot oven (400 degrees F.)
for 6 to 8 minutes or until edges of cookies are golden brown.  Immediately remove cookies from
baking sheets and transfer to wire racks to cool thoroughly.  Store cookies in an airtight container in a
cool dry area.


Note: May reduce butter or margarine to 2
tablespoons; add 2 tablespoons Smucker's Shortening & Oil Baking Replacement
or unsweetened applesauce to cookie dough with the butter or margarine.

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