Sun Moon Cookies

By cheeserohan

Ingredients

• Chocolate Dip:
• 2 cups melted butter
• 2 cups powdered sugar
• 1 cup white sugar
• 2 eggs
• 2 teaspoons orange extract
• 1 teaspoon orange zest
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 4 1/4 cups flour
• 1/2 cup white sugar in bowl
• 2 cups chocolate chips (12 ounces)
• 1 stick butter

Preparation

Step 1

1. Melt the butter in a microwave-safe bowl in the microwave for 3 minutes on HIGH.

2. Add the sugars to the melted butter and mix. Let the mixture cool to room temperature on the counter.

3. When it's not so hot it'll cook the eggs, mix them in, one at a time stirring well after each addition.

4. Add the orange extract, orange zest, baking soda, cream of tartar and salt. Mix well.

5. Add the flour in half-cup increments, mixing after each addition.

6. Chill the dough for at least one hour.

7. Preheat oven to 325F.

8. Use your hands to roll the dough in one-inch balls. Roll the dough balls in bowl of sugar. Place the dough balls on a greased cookie sheet. Flatten the dough balls with a greased spatula.

9. Bake for 10-15 minutes. Cool on cookie sheet for 2 minutes, then remove them to rack to finish cooling.

10. When the cookies are completely cool, prepare them for dipping by laying out sheets of waxed paper on your counter, enough to hold all the cookies you baked.

11. Make the Chocolate Dip: Melt the chips and butter in a microwave-safe bowl on HIGH for 90 seconds. Stir to make sure the chips are melted. If they're not, heat in 20-second increments until you can stir them smooth.

12. Dip the cookies, one by one, so that half of the cookie is chocolate covered. Place them back on the wax paper to dry.