Categories: Christmas Cookies

Ingredients

• 3/4 c butter
• 1 c sugar
• 1 egg
• 1 tsp baking powder
• 1 tsp vanilla
• 3/4 tsp salt
• 2 c all purpose flour
• 2 tbsp grated orage peel
• 1/4 to 1/3 c sugar
• 1 c semi-sweet chocolate chips
• 1/4 c butter
• 3 tbsp light colored corn syrup

Directions

1. In a large bowl, beat butter for 30 seconds.

2. Add 1 cup sugar; beat.

3. Beat in egg, baking powder, vanilla, and salt.

4. Beat in as much flour as you can, stir in remaining flour and orange peel.

5. Shape dough into 1 inch balls. Roll in 1/4 to 1/3 cup sugar. Place 2 inches apart on ungreased cookie sheet. Use bottom of glass to flatten to 1/4 inch thickness.

6. Bake at 375 degrees for 6 to 8 minutes or until edges are lightly browned. Transfer to wire rack to cool.

7. Chocolate Glaze

8. In saucepan, stir together 1 cup chocolate chips, 1/4 cup butter, and corn syrup. Cook and stir over medium heat until chocolate is melted. Remove from the heat. Pour into a 1 cup glass measuring cup.

9. Dip each cooled cookie halfway into glaze.

10. Place on large baking sheet lined with waxed paper and chill 15 minutes.

11. Store between layers of waxed paper in airtight container in refrigerator for 3 days. Undipped, cookies can be stored for 3 months.

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