Orange-Spice Drops

Prize-Winning Recipe 2006! Orange, mascarpone cheese and a dip in white chocolate are the flavor secrets to this delicious cookie.

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( 6 Ratings)

6 Ratings

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4 Stars 33%

3 Stars 17%

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Prep Time 1 hr 5 min
Total Time 2 hr 5 min
Servings 36

Ingredients

1: pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3: cup mascarpone cheese or 1 package (3 oz) cream cheese

1/4: cup butter or margarine, softened

1: tablespoon grated orange peel

1: tablespoon fresh orange juice

1/4: teaspoon pumpkin pie spice

1: egg

1: cup finely chopped pecans

2: cups white candy melts, coating wafers or white vanilla baking chips (12 oz)

: Edible orange glitter, if desired

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Directions

1 Heat oven to 375°F. In large bowl, beat cookie mix, cheese and butter with electric mixer on low speed until well mixed. Add orange peel, orange juice, pumpkin pie spice and egg; beat until thoroughly mixed.
2 Using small cookie scoop, shape dough into 1-inch balls. Roll balls in pecans. On ungreased cookie sheets, place balls 2 inches apart.
3 Bake 11 to 13 minutes or until edges are light golden brown. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely.
4 In small microwavable bowl, microwave candy melts uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and stirred smooth. Dip each cookie halfway into melted candy, letting excess drip off. Place on waxed paper until almost set. Sprinkle dipped half of each cookie with edible glitter. Let cookies stand until candy coating is completely set, about 1 hour. Store between sheets of waxed paper in tightly covered container.