Orange Crisps with Citrus Fruit Salad

Orange Crisps with Citrus Fruit Salad

1 Review
From: EatingWell Magazine October/November 2006

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1/2 cup white whole-wheat flour (see Note) or whole-wheat pastry flour (see Note)
  • 1/3 cup sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon freshly grated orange zest
  • 2 tablespoons orange juice
  • 2 teaspoons vanilla extract
  • 4 cups prepared citrus fruit salad, (see Note)


  • Active

  • Ready In

  1. Position racks in upper and lower thirds of oven; preheat to 300 °F. Coat 2 large baking sheets with cooking spray.
  2. 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.
  3. 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.
  • Make Ahead Tip: Store cookies in an airtight container, with parchment or wax paper between layers, for up to 2 days.
  • Notes: 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 Whole-wheat pastry flour can be substituted. Find whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.
  • To make your own citrus fruit salad, remove the skin and white pith from oranges and grapefruit with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice in the bowl before discarding membranes. Toss the segments with citrus zest if desired. Or look for jarred prepared fruit salad in the market's produce section.

Nutrition information

  • Serving size: 1 cookie, 1 cup fruit
  • Per serving: 137 calories; 4 g fat(2 g sat); 2 g fiber; 24 g carbohydrates; 2 g protein; 1 mcg folate; 10 mg cholesterol; 6 g sugars; 124 IU vitamin A; 61 mg vitamin C; 2 mg calcium; 0 mg iron; 16 mg sodium; 8 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 fruit, 1/2 other carbohydrate, 1 fat

Reviews 1

September 05, 2010
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By: neurochick
Really yummy cookies, but I have some concerns about the recipe and the nutrition information. I cooked one batch of cookies on the top rack for 8 min, expecting to move the rack to the bottom at that time (my oven only has one rack). The cookies were done by 8 min -- I think they'd have been obliterated if cooked for 16-20 min as the recipe recommends. Also, how many calories does each cookie itself have? The nutritional info states that 1 crisp and 1 c. of jarred fruit salad = 128 cal. However, the Del Monte tropical fruit salad I bought has 70 cal per 1/2 c, so unless the crisps are negative calories, this makes no sense. A little help?