Fudge-Topped Orange Cookies |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Cookies and fudge are two classic sweets around the holidays, so one day I decided to combine them. The chocolate marshmallow topping forks well on a variety of cookies. Lisa Evans, Rileyville, Virginia Ingredients:
3/4 cup butter, softened |
1 cup sugar |
1 egg |
2 egg yolks |
2 teaspoons grated orange peel |
1-1/2 teaspoons orange extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon ground ginger |
1/2 teaspoon baking soda |
topping: |
1 jar (7 ounces) marshmallow creme |
3/4 cup sugar |
1/3 cup evaporated milk |
2 tablespoons butter |
1/8 teaspoon salt |
1 cup (6 ounces) semisweet chocolate chips |
1/2 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, egg yolks, orange peel and extract. Combine the flour, ginger and baking soda; gradually add to creamed mixture and mix well.
2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 300° for 20-22 minutes or until golden brown. Remove to wire racks to cool.
3. In a large saucepan, combine the marshmallow creme, sugar, milk, butter and salt. Bring to a rolling boil over medium heat; boil for 5 minutes, stirring constantly. Remove from the heat. Add chocolate chips and vanilla; stir until chips are melted. Spread over tops of cookies. Yield: 2 dozen.
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