Yield: 60 Cookies
| Measure | Ingredient |
|---|---|
| ¾ cup | Butter or margarine softened |
| 1 cup | Sugar |
| ¼ cup | Light corn syrup |
| 1 \N | Egg |
| ½ teaspoon | Orange or lemon extract OR pineapple extract |
| ½ teaspoon | Vanilla extract |
| 1⅔ cup | Premier White Chips (HERSHEY'S), divided |
| 2½ cup | All-purpose flour |
| 2 teaspoons | Baking soda |
| ¼ teaspoon | Salt |
| 1¼ cup | Finely ground nuts |
| ⅔ cup | White chips |
| 1½ teaspoon | Shortening |
WHITE CHIP GLAZE
In large bowl, beat butter and sugar until light and fluffy. Add corn syrup, egg, orange and vanilla extracts; blend well. In small microwave-safe bowl, place 1 cup white chips. Microwave at HIGH (100%) 1 minute or until smooth when stirred; add to butter mixture, beating until blended. Stir together flour, baking soda and salt; add to white mixture, blending well. Refrigerate 1 hour or until dough is firm enough to handle. Heat oven to 350F. Shape dough into 1-inch balls; roll in nuts, pressing nuts into dough lightly. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden around edges. Cool several minutes; remove from cookie sheet to wire rack.
Cool completely. Drizzle WHITE CHIP GLAZE over each cookie. About 5 dozen cookies.
WHITE CHIP GLAZE: In small microwave-safe bowl, place remaining ⅔ cup white chips and 1-½ teaspoons shortening. Microwave at HIGH (100%) 45 seconds; stir until smooth when stirred.
[Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias