| | Directions | 1. Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and 1 1/2 teaspoons of the orange extract. Gradually beat in flour and salt until well mixed. Drop dough by rounded teaspoonfuls onto ungreased baking sheets; flatten with fork.
2. Bake 12 to 14 minutes or until lightly brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
3. Melt chocolate and shortening in microwavable bowl on HIGH 1 1/2 minutes, stirring after 30 seconds. Add remaining 1 teaspoon extract; stir until chocolate is completely melted.
4. Dip each cookie halfway into chocolate mixture. Let stand at room temperature or refrigerate on wax paper-lined tray 15 minutes or until chocolate is set.. |
|
|
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 27
|  | | Ingredients | | - | | 1 cup (2 sticks) butter, softened |
| - | | 1 cup confectioners' sugar |
| - | | 1 egg |
| - | | 2 1/2 teaspoons McCormick® Pure Orange Extract |
| - | | 2 1/2 cups sifted flour |
| - | | 1/4 teaspoon salt |
| - | | 6 ounces semi-sweet baking chocolate |
| - | | 1 1/2 teaspoons shortening |
| |
| | Nutrition (per serving) | Calories: 161 Calories
Fat: 9 Grams
Protein: 2 Grams
Cholesterol: 27 Milligrams
Carbohydrates: 18 Grams
Sodium: 78 Milligrams
Fiber: 1 Grams
|
| |
