Monday, November 18, 2013

Yummeee, Orange Cocoa Sandies Recipe

Orange Cocoa Sandies. If you like the flavor combination of chocolate and orange, these will more than please your taste buds.

Years ago, a segment on a local news show included "Mr. Food." This fellow in a chef's cap would share simple recipes. One morning he told the audience the following recipe, and I've used it ever since. It's a chocolate variation of the almond flavored cookie known by these two names: Wedding Crescents or Pecan Sandies.

Let me know if you try them and how you like them. You may roll them in cocoa powder or confectioner's sugar.

Orange Cocoa Sandies

1 cup (2 sticks butter, softened)
1 3/4 all-purpose flour
1 1/4 cups confectioner's sugar, divided
1/4 cup unsweetened cocoa
1 cup finely chopped pecans
1 teaspoon orange extract

Preheat over to 400 degrees F. In a large bowl, beat the butter, flour, 1 cup confectioner's sugar, the cocoa, pecans and extract for 2-3 minutes, or until well blended. Drop by teaspooonfuls about 1 inch apart onto ungreased baking sheets. Bake for 8-10 minutes, or until set. Allow to cool slightly, then dust with the remaining 1/4 cup confectioner's sugar. Serve, or store in an air-tight container until ready to serve. 
Recipe posted by Cathy Messecar

No comments: