Title: Tropical Nut Crisps
Categories: Cookie
Yield: 60 Cookies

3/4	c	Butter or margarine - softened
1	c	Sugar
1/4	c	Light corn syrup
1		Egg
1/2	ts	Orange or lemon extract OR pineapple extract
1/2	ts	Vanilla extract
1 2/3	c	Premier White Chips (HERSHEY'S), divided
2 1/2	c	All-purpose flour
2	ts	Baking soda
1/4	ts	Salt
1 1/4	c	Finely ground nuts
WHITE CHIP GLAZE
2/3	c	White chips
1 1/2	ts	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 2/3 cup white chips and 1-1/2 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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