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 CHOCOLATE MELTAWAYS

Steps:

• Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest 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. , 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. , 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; let stand until set. Store in the refrigerator.