Orange Chocolate Meltaways Recipes

Steps:

• 1. Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange peel to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken.
• 2. Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes.
• 3. Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper to set. Store in the refrigerator.

Steps:

• Place 1 package milk chocolate chips and semi sweet chocolate chips in a mixing bowl; set aside.
• In a saucepan, bring cream and orange peel to a gentle boil; immediately pour over chips.
• Let stand for 1 minute; whisk until smooth.
• Add the extract.
• Cover and chill for 30 minutes or until mixture begins to thicken.
• Beat for 10 to 15 seconds or just until mixture lightens in color (do not overbeat).
• Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets.
• Cover and chill for 5 minutes.
• Gently shape into balls.
• In a double boiler or microwave safe dish, melt remaining bag of milk chocolate chips and shortening; stir until smooth.
• Dip balls in chocolate; place on waxed paper to harden.
• Store in refrigerator.
• Yield: 6 dozen.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside.
• Mix the flour, baking soda, and cream of tartar in a bowl. In another bowl, beat the butter and 1 1/2 cups confectioners' sugar together with an electric mixer until light and fluffy. Mix in orange extract, grated orange zest, and egg. Stir in the flour mixture, and blend well.
• Drop teaspoon-sized portions of dough about 2 inches apart onto the parchment lined baking sheets. The cookies will spread out to about 1 1/2 inches when baked.
• Bake in the preheated oven for 10 to 14 minutes, until the cookies are light brown. Remove from the oven, and sift remaining confectioners' sugar onto the hot cookies. Allow to cool, and store in an airtight container.

Steps:

• Place milk and semi sweet chocolate chips in mixing bowl; set aside.
• In saucepan, bring cream and orange peel to gentle boil.
• Immediately pour over chips.
• Whisk until smooth.
• Stir in extract.
• Cover and chill about 35 minutes or until mixture begins to thicken.
• Beat for 10-15 seconds, or until mixture lightens in color (do not over beat). Spoon by rounded teaspoonfuls onto wax paper lined cookie sheets.
• Cover and chill 5 minutes.
• Shape into balls.
• Roll half of the balls in chopped pecans.
• Melt chocolate chips and shortening in small saucepan over low heat, stirring until smooth.
• Dip remaining balls.
• Place on wax paper to harden.
• Store in refrigerator.