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Pistachio Chip Cookies


Serve these cookies for dessert as an elegant accompaniment to ice cream. Be sure to follow the instructions and bake them on greased foil.

Yield

Makes about 4 dozen cookies

Ingredients

1/2 cup (1 stick) butter
1/3 cup light corn syrup
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon grated orange peel
2/3 cup packed dark brown sugar
1 cup all-purpose flour
1/2 cup chopped pistachio nuts
1 cup (6 ounces) semisweet chocolate chips

Preparation

  1. Preheat oven to 375°F. Line cookie sheets with foil; lightly grease foil. Combine butter, corn syrup, orange concentrate, orange peel and sugar in medium saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat; gradually stir in flour and nuts. Cool completely. Stir in chocolate chips. Drop batter by teaspoonfuls 3 inches apart onto prepared cookie sheets. Bake 8 to 10 minutes or until golden and lacy. (Cookies are soft when hot, but become crispy as they cool.) Cool completely on foil, then peel foil from cookies.

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