Sugar Crusted Meltaway Cookies
Recipe courtesy of A friend of mine, Peg Korom. She brought these delicious, moist cookies to work – they were such a hit!
Everyone wanted the recipe which had been printed in the Pillsbury Bake-Off Cookbook (1984), Bake-Off contest. It had also been
Posted on justapinchrecipes.com in December, 2010.
Ingredients
- 1 Tablespoon grated orange peel
- 1/4 cup orange juice
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 3/4 cup butter or margarine softened
- 1 Tablespoon water
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 6 oz pkg semi-sweet chocolate chips
- 1 cup finely chopped nuts
- granulated sugar for rolling cookies
Instructions
- Heat oven to 325 degrees
- In small bowl combine orange peel and orange juice; set aside.
- In large bowl cream 1/4 cup sugar, salt, butter, water and vanilla.
- Lightly spoon flour into measuring cup; level off. Stir in flour, chocolate chips and nuts; mix well.
- Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
- Bake at 325 degrees for 15-20 minutes or until firm to touch. Remove from cookie sheets; cool completely.
- Strain orange juice mixture. Dip cookies in orange juice; roll in sugar. Allow to dry to form sugar shell.
Notes
A variation to this recipe is to add 1 tablespoon of orange liqueur or triple sec to the orange juice. I also use mini-chocolate chips.
