Pistachio Chip Cookies the Editors of Publications International, Ltd.
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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