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Chocolate-Orange
Cookies
Silver Palate Good Times Cookbook
by Julee Rosso & Sheila Lukins with
Sarah Leah Chase,
1985,
Workman Publishing Co., Inc.
1/2 cup (1
stick) unsalted butter
1/3 cup light
corn syrup
2 tablespoons
frozen orange juice
concentrate, thawed
1 tablespoon
finely grated orange zest
2/3 cup packed
dark brown sugar
1 cup
unbleached all-purpose flour
1 cup finely
chopped pistachio nuts
6 ounces
chopped bittersweet chocolate
1. Heat the
butter, corn syrup, orange juice concentrate, orange zest,
and sugar in a
medium-size saucepan over medium heat to boiling.
Remove from heat and
gradually stir in the flour and nuts. Let cool completely
and then stir in the
chocolate. (If the mixture is warm, it
will melt the chocolate.)
2. Preheat
oven to 375 degrees F. Line cookie sheets with aluminum
foil and butter the foil.
3. Drop
level teaspoons of the batter 3 inches apart on the prepared
cookie sheets.
Bake until golden, 8 to 10 minutes.
4. Let cool
5 minutes and then remove to wire racks to cool completely. Makes 4 dozen
cookies.
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