|Unsalted butter||3⁄4 Cup (12 tbs) (At Room Temperature)|
|Egg||1 , beaten|
|All purpose flour||2 Cup (32 tbs)|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||3 Tablespoon|
|Light corn syrup||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Broken pecans||2 2⁄3 Cup (42.67 tbs)|
|Orange extract||1⁄2 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Double chocolate dip||1 Cup (16 tbs) (1 Recipe)|
Line a 15x10x1 inch pan with foil; butter foil.
In a large mixer bowl beat the butter for 30 seconds.
Add the 3 tablespoons sugar and beat till fluffy.
Add egg and vanilla; beat well.
Add the 2 cups flour, 1/2 cup at a time, beating just till combined.
Food processor directions: Place steel blade in work bowl.
Add the 2 cups flour and 3 tablespoons sugar; process 5 seconds to mix.
Cut the butter into chunks.
Add butter to work bowl; process with on/off turns till mixture is crumbly.
Add egg and vanilla; process just till dough forms a ball.
Press dough into the foil lined pan.
Chill 1 hour.
Spread marmalade over dough.
In a 1 1/2 quart saucepan combine the egg whites, 1 1/2 cups sugar, 3 tablespoons flour, corn syrup, and cinnamon.
Bring to boiling over medium-high heat.
Reduce heat to medium-low.
Stir constantly till the mixture reaches 200Â°.
(Mixture will be brown and may appear overcooked.) Stir in the pecans, orange extract, and baking powder.
Spread hot mixture over marmalade.
Bake in a 350Â° oven about 30 minutes or till golden.
Cool in pan on wire rack.
Lift foil to remove baked mixture from pan.
Cut into 24 squares.
Diagonally cut each square in half to form 48 triangles.
Dip edges of each triangle in warm Double Chocolate Dip.
Let dry on rack.
To store, place cookies between layers of waxed paper in an airtight container.
Store in a cool place.