Tropical nut crisps

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


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

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