Serve these cookies for dessert as an elegant accompaniment to ice cream. Be sure to follow the instructions and bake them on greased foil.
Makes about 4 dozen cookies
|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|
- 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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