Orange Cookie Cups

Topped with white baking chips, these distinctive orange cookie cups are perfect for any Spring gathering or tea party. 

The exact amount of orange extract in the filling is up to you. Use the larger amount if you prefer a strong orange flavor, or the smaller amount for just a hint of orange flavor. 

Lemon lovers can easily vary the the recipe by substituting lemon extract for the orange extract and grated lemon peel from two lemons for the orange peel.

Yield: 48 cookie cups

1 cup (2 sticks) butter, softened

 1/2 cup granulated sugar

 2 cups all-purpose flour

 2 cups (one 12-ounce package) Nestle Toll House Premier White Morsels

 2 large eggs

 1 can (14 ounces) Nestle Carnation Sweetened Condensed Milk

 1/2 to 3/4 teaspoon orange extract

 1 tablespoon grated orange peel (from 1 medium orange)

Preheat the oven to 350° F. Grease 48 mini-muffin cups. 

Beat butter and sugar in a medium mixer bowl until creamy. Add flour; beat until the mixture is evenly moist, crumbly and can be formed into balls. Shape dough into 1-inch balls. Press each ball onto the bottom and up the side of the prepared muffin cups to form wells. Place 5 white morsels in each cup. 

Beat eggs in a medium bowl with a wire whisk. Stir in sweetened condensed milk and orange extract. Spoon almost a measuring tablespoon of mixture into each muffin cup, filling about 3/4 full. 

Bake for 15 to 17 minutes or until the centers are puffed and the edges are just beginning to brown. Upon removing from oven, gently run knife around each cup. While still warm, top each cup with 8 to 10 morsels (they will soften and retain their shape). Cool completely in pans on wire racks. With the tip of a knife, remove the cookie cups from the muffin pans. Top each cookie cup with grated orange peel just before serving. Store in covered container in refrigerator.

http://www.examiner.com/baking-in-san-jose/orange-cookie-cups-recipe