3 cups all-purpose flour*
1 tsp. baking powder
1/2 tsp. baking soda
1 cup (2 sticks) butter
1 cup sugar
1 tbsp. grated orange rind
1/4 cup orange juice
1/2 cup chopped nuts

Preheat oven to 400°F.

Sift together flour, baking powder and baking soda. Set aside.

Cream butter. Gradually add sugar, creaming well.

Blend in grated orange rind and orange juice. Add dry ingredients gradually; mix thoroughly. Chill dough for 1 hour for easier handling.

Roll out dough, one-third at a time, on floured surface to 1/8-inch thickness. Cut with crescent-shaped or round cookie cutter. Place on ungreased baking sheets.

Bake at 400°F for 5 to 7 minutes until delicately browned. Brush Honey Glaze (see below) over warm cookies, a few at a time, then sprinkle immediately with nuts, chopped fine. Let stand until glaze dries.

Note: If using self-rising flour, omit baking powder and baking soda.

Variation: Cut dough with fancy cutter decorate with your-choice cookie decorations (sprinkles, etc.) and bake; omit Honey Glaze.

Makes about 9 dozen crescent cookies or 5 dozen round cookies.

HONEY GLAZE:

1/2 cup sugar
1/3 cup strong coffee (or 1 tsp. instant coffee dissolved in 1/3 cup water)
1/4 cup honey

In saucepan combine sugar, coffee and honey. Bring to boil; let simmer for 5 minutes.