Florida Orange Melts Recipes

FLORIDA ORANGE MELTS

Steps:

• In a food processor, process the vanilla wafers and 1 cup of the pecans until finely ground.
• Add the powdered sugar and orange zest and process until evenly incorporated.
• With the motor running, add the orange juice concentrate, orange liqueur, and corn syrup through the feed tube and process just until well blended.
• If the mixture seems too soft to handle, let it stand for a few minutes until firm; if it seems too dry and crumbly, sprinkle in a little water and process briefly to incorporate.
• Finely chop the remaining 1/3 cup of pecans.
• Spread them in a shallow bowl.
• Shape portions of the mixture into scant 1" balls with lightly greased hands.
• Press the balls into the pecans, turning until coated lightly all over.
• If the pecans don't stick well, moisten the balls by rolling them in slightly damp hands.
• Let the cookies mellow in an airtight container for at least 4 hours or preferably overnight before serving.
• Store in an airtight container for up to 4 days, refrigerate for up to 2 weeks, or freeze for up to 1 month.

ORANGE MELTAWAY COOKIES

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.