Zesty Orange Cookie Cups

I found this recipe Wednesday in the commissary, right there in the holiday baking section. Doesn’t it look wonderful? I can’t wait until the FFA oranges come in and I try it. Be sure to check out all the recipes at tollhouse.com.

Zesty Orange Cookie Cups

1 cup (2 sticks) butter, softened
½ cup granulated sugar
2 cups al-purpose flour
2 cups (12-oz pkg.) NESTLE TOLL HOUSE PREMIER WHITE MORSELS
2 large eggs
1 can (14-oz.) NESTLE CARNATION SWEETENED CONDENSED MILK
½ to ¾ teaspoon orange extract
1 tablespoon grated orange peel (1 medium orange)

Preheat oven to 350 degrees. Grease 48 mini-muffin cups

Beat butter and sugar with wire whisk. Stir in sweetened condensed milk and orange extract. Spoon almost a measuring tablespoon of mixture into each muffin cup, filling about ¾ full.

Bake for 15-17 minutes or until centers are puffed and 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 tip of knife, remove cookie cups from muffin pans. Top with grated orange peel just before serving. Store in covered container in refrigerator.

Makes 48 cookie cups.