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Orange-chocolate Cookies

Ingredients & Directions

1/2 c Vegetable Shortening
3 oz Cream Cheese; softened
1/4 c Granulated Sugar
1/4 c Brown Sugar; firmly packed
1 Whole Egg
1 ts Orange Peel; grated, (the
-« Zest »)
1/4 ts Vanilla Extract
1/4 ts Orange Extract
1 c All-purpose Flour
1 ts Baking Powder
1/2 ts Salt
3 oz Semisweet Chocolate Chips
-and Pecans; if desired
1/4 c Pecans; finely chopped, or
-Granulated Sugar,

Hello, Chocolate Lovers!

The Cook & Kitchen Staff are celebrating Valentine’s Day by offering you
fourteen of our most delicious chocolate-coated, cocoa-concocted recipes
from our Chocolate Lover’s Collection.

There are several chocolate and fruit combinations that thoroughly
stimulate the palate. Chocolate and raspberries can set your mouth watering
at a glance. Chocolate-dipped strawberries, wow … The Kitchen Staff is
getting hungry. But few Americans fancy the flavor of chocolate and
oranges. We’re happy to inform you that this European favorite is

Try this recipe tonight and enjoy the flavor of oranges and chocolate
mingled in a simple little cookie. Serve them with a glass of milk and
watch the your cookie eaters’ eyes glaze over as they savor a decadent
little sampling of this oh-so-perfect fruit and chocolate combination.

Pre-heat oven to 350-F degrees.

In a mixing bowl, cream together vegetable shortening, cream cheese, and
both sugars. Blend with an electric mixer until creamy, about 3 minutes.
Add egg, orange zest, and both extracts, then blend well.

In a separate bowl, sift together flour, baking powder, and salt. Add the
dry ingredients, about half at a time, to the creamed mixture. Blend well
to thoroughly combine all ingredients.

Stir in chocolate chips and pecans, if desired. Drop by the teaspoonful
about 2 inches apart on ungreased cookie sheets. If desired, lightly
sprinkle cookies with finely ground pecans or granulated sugar. Bake for
about 10 minutes on the center rack of the oven.

Remove to wire racks to cool. Store in an airtight container for up to 10
days, or freeze for up to 1 month.

36 servings

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