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Fudge-Topped Orange Cookies

Cookies and fudge are two classic sweets around the holidays, so one day I decided to combine them. The chocolate marshmallow topping forks well on a variety of cookies. —Lisa Evans, Rileyville, Virginia

12 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

3/4 cup butter, softened
1 cup sugar
1 egg
2 egg yolks
2 teaspoons grated orange peel
1-1/2 teaspoons orange extract
2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
TOPPING:
1 jar (7 ounces) marshmallow creme
3/4 cup sugar
1/3 cup evaporated milk
2 tablespoons butter
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1/2 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in the egg, egg yolks, orange peel and extract. Combine the flour,
ginger and baking soda; gradually add to creamed mixture and mix
well.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking
sheets. Bake at 300° for 20-22 minutes or until golden brown.

2 of 2

Fudge-Topped Orange Cookies (continued)

Directions (continued)

Remove to wire racks to cool.
In a large saucepan, combine the marshmallow creme, sugar, milk,
butter and salt. Bring to a rolling boil over medium heat; boil for
5 minutes, stirring constantly. Remove from the heat. Add chocolate
chips and vanilla; stir until chips are melted. Spread over tops of
cookies. Yield: 2 dozen.

Nutrition Facts: 1 serving (2 each) equals 458 calories, 19 g fat (12 g saturated fat), 91 mg cholesterol, 241 mg sodium, 69 g carbohydrate, 1 g fiber, 4 g protein.