Tidewater Basketry Guild Recipes

TBG Chef Mary Jo Padula

CHOCOLATE –DIPPED ORANGE MELTS

1 CUP BUTTER, SOFTENED

1 CUP SUGAR

1 EGG

1 TSP. ORANGE EXTRACT(divided)

½ TSP. VANILLA EXTRACT

2 ¼ CUPS FLOUR

1 TSP BAKING POWDER

¼ TSP SALT

1 12 OZ PACKAGE CHOC CHIPS

1 TBSP VEGETABLE SHORTENING

Preheat oven to 375. In a large bowl, cream butter and 1 c of sugar

Until fluffy. Add egg, ½ tsp of orange extract, and vanilla; beat until smooth. Combine flour, baking powder and salt. Add dry ingredients to mixture; stir until a soft dough forms. Shape teaspoonfuls of dough into balls and place 2 inches apart on an ungreased baking sheet. Flatten balls with bottom of a glass dipped in sugar. Bake 5 to 7 minutes or until edges are lightly browned. Transfer cookies to a wire rack to cool.

In a small saucepan, melt chocolate chips and shortening over low heat(I do this in my microwave) remove from heat and stir in remaining ½ tsp of orange extract. Dip half of each cookie in melted chocolate. Place cookies on a baking sheet lined with waxed paper. Chill. Place in single layers between sheets of waxed paper in an airtight container. Store in a cool place.