Fudge-Topped Orange CookiesCookies and fudge are two classic sweets around the holidays, so one day I decided…
Fudge-Topped Orange Cookies
3/4 cup butter, softened 1 cup sugar 1 large egg 2 large egg yolks 2 teaspoons grated orange zest 1-1/2 teaspoons orange extract 2 cups all-purpose flour 1 teaspoon ground ginger 1/2 teaspoon baking soda TOPPING: 1 jar (7 ounces) marshmallow creme 3/4 cup sugar 1/3 cup evaporated milk 2 tablespoons butter 1/8 teaspoon salt 1 cup semisweet chocolate chips 1/2 teaspoon vanilla extract
In a large bowl, cream butter and sugar until light and fluffy.
Beat in the egg, egg yolks, orange zest and extract.
Combine the flour, ginger and baking soda; gradually add to creamed mixture and mix well.
Drop by rounded tablespoonfuls 2 in.
apart onto ungreased baking sheets.
Bake at 300° for 20-22 minutes or until golden brown.
Remove to wire racks to cool.
In a large saucepan, combine the marshmallow creme, sugar, milk, butter and salt.
Bring to a rolling boil over medium heat; boil for 5 minutes, stirring constantly.
Remove from the heat.
Add chocolate chips and vanilla; stir until chips are melted.
Spread over tops of cookies.
Nutrition Facts 2 each:
- 458 calories, 19g fat (12g saturated fat), 91mg cholesterol, 241mg sodium, 69g carbohydrate (48g sugars, 1g fiber), 4g protein.