These cookies are so pretty and dainty, and the orange-sugar crust is a wonderful contrast with the melt-in-your-mouth cookie texture. This is a shortbread cookie. The dough is firm, and the cookies do not change shape while they bake, like Mexican Tea Cakes.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 1/2 cup sugar
- pinch salt
- 3/4 cup butter, softened
- 2 tablespoons orange juice
- 1 teaspoon vanilla
- 1-3/4 cups flour
- 2 cups miniature semisweet chocolate chips
- 1/4 cup orange juice
- additional granulated sugar for coating
Preparation:
Preheat oven to 325 degrees F. In large bowl, mix 1/4 cup sugar, salt, butter, orange juice and vanilla; beat well. Add flour, chocolate chips and pecans and mix well.
Cover dough and chill for 1-2 hours.
Shape dough into 1" balls and place on cookie sheets. Bake at 325 degrees F for 15-20 minutes or until set and very light golden brown.
Cookies should not brown much and they will not change shape. Cool completely on wire racks. Dip cooled cookies in orange juice and roll in sugar. Let dry on wire racks so the juice and sugar form a crisp shell. 48 cookies
Note: Measure the flour correctly and you won't have a problem. Measure by dipping a spoon into the flour and spooning it into the measuring cup; NOT by dipping the cup into the flour. These cookies do not change shape; they stay in little balls.
