1 cup sugar
¾ cup butter, softened
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking powder
¾ teaspoon salt
2 tablespoons grated orange peel
6-oz pkg. (1 cup) semi-sweet chocolate chips ¼ cup butter, softened
3 tablespoons light corn syrup
Heat oven to 375. In a large bowl, beat sugar and butter until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder, salt and orange peel. Roll dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with bottom of glass dipped in sugar to 1/8 to 1/4-inch thickness. Bake at 375 for 6-8 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets.
In small saucepan over low heat, combine glaze ingredients, stirring constantly until smooth. Remove from heat. Pour glaze into glass measuring cup; set in pan of hot water. Dip ½ of each cookie into glaze; shake off excess chocolate. Place dipped cookies on waxed paper-lined cookie sheets. Chill until glaze is set, about 10 minutes.
Makes about 6 dozen cookies.