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Orange Tree, Tenerife, Canary Islands, Spain
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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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