In a food processor, process the vanilla wafers until finely ground. Add the powdered sugar and orange peel and process until evenly incorporated. With the motor running, add the orange juice concentrate, orange liqueur, and corn syrup through the feed tube and process just until well blended. If the mixture seems too soft to handle, let it stand for a few minutes until firm; if it seems dry and crumbly, sprinkle in a little water and process briefly to incorporate.

Shape portions of the mixture into scant 1-inch balls with lightly greased hands. Let the cookies mellow in an airtight container at least 4 hours and preferably overnight before serving.

Store Orange Melts in an airtight container for up to 4 days, refrigerate for up to 2 weeks, or freeze for up to 1 month.

Note: If you are adverse to using alcohol products, substitute more orange juice concentrate for the liqueur.