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Orange Creams

2 1/4 to 2 1/2 cups powdered sugar
1 tablespoon grated orange peel
3 teaspoons frozen orange juice concentrate
Additional powdered sugar for rolling

1. Line a baking sheet with buttered waxed paper; set aside.
2. Combine 2 1/4 cups powdered sugar, orange peel and orange juice concentrate in mixing bowl, adding more sugar if needed to make a stiff dough.
3. Form dough into ball; wrap in plastic wrap. Refrigerate 30 minutes.
4. Roll out dough to 1/4-inch thickness on a surface dusted with powdered sugar. Cut into 1 1/2-inch shapes (canape cutters work well). Arrange on prepared baking sheet. Refrigerate, uncovered, overnight. Store in refrigerator in tightly sealed container between layers of waxed paper.

Makes about 1 pound candy.