I love it when a favorite recipe turns out to be "WeightWatcher Points" friendly! These delicate little shortbread cookies are a family favorite and now I don't have to feel guilty when I have one for dessert! They are light and buttery with a hint of orange
flavor. The dip of chocolate adds a perfect touch and gives these cookie a
rather elegant look.
Orange Butter Gems
1 cup (2 sticks) butter, softened
1 cup confectioners sugar
1 egg
2 1/2 teaspoons pure orange extract, divided
2 1/2 cups sifted flour
1/4 teaspoon salt
6 ounces semi-sweet chips
1 1/2 teaspoons shortening
1. Preheat oven to 350 degrees. 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. (These cookies do not spread much during baking.)
2. Bake 12 to 14 minutes or until lightly brown. Cool on baking sheets for one minute. Remove to wire rack to cool completely.
3. Melt chocolate chips and shortening in a microwaveable bowl on High for 1 1/2 minutes, stirring every 30 seconds. Add remaining 1 teaspoon extract; stir until chocolate is completely melted.
4. Dip each cookie halfway into the chocolate mixture. Let stand at room temperature on parchment lined tray until chocolate is set.
Makes 36 cookies.
Orange Butter Gems
1 cup (2 sticks) butter, softened
1 cup confectioners sugar
1 egg
2 1/2 teaspoons pure orange extract, divided
2 1/2 cups sifted flour
1/4 teaspoon salt
6 ounces semi-sweet chips
1 1/2 teaspoons shortening
1. Preheat oven to 350 degrees. 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. (These cookies do not spread much during baking.)
2. Bake 12 to 14 minutes or until lightly brown. Cool on baking sheets for one minute. Remove to wire rack to cool completely.
3. Melt chocolate chips and shortening in a microwaveable bowl on High for 1 1/2 minutes, stirring every 30 seconds. Add remaining 1 teaspoon extract; stir until chocolate is completely melted.
4. Dip each cookie halfway into the chocolate mixture. Let stand at room temperature on parchment lined tray until chocolate is set.
Makes 36 cookies.
Weight Watchers Points Plus = 3 points per cookie
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