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Orange-Spice Drops
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Prep Time:
1 hour 5 minutes
Total Time:
2 hours 5 minutes
Award-winning 2006 cookie recipe featuring vibrant orange, creamy mascarpone cheese, and a white chocolate dip.
Ingredients:
  • 1 pouch (17.5 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
Instructions:
  • Preheat oven to 375°F. In a large bowl, combine cookie mix, cheese, and butter. Mix with an electric mixer on low speed until well incorporated. Add orange peel, orange juice, pumpkin pie spice, and egg. Continue to beat until thoroughly combined.
  • Scoop dough into 1-inch balls and coat with pecans. Place balls 2 inches apart on ungreased cookie sheets.
  • Bake for 11 to 13 minutes until edges turn light golden brown. Let cool for 5 minutes before transferring to cooling racks. Allow to cool completely.
  • Microwave candy melts in a small microwavable bowl on High for 1 to 2 minutes, stirring every 30 seconds, until smooth. Dip each cookie halfway into melted candy, allowing excess to drip off. Place on waxed paper until nearly set. Sprinkle dipped half of each cookie with edible glitter. Allow cookies to stand until candy coating is fully set, approximately 1 hour. Store them between sheets of waxed paper in an airtight container.

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