Orange-chocolate cookies

Yield: 36 servings

Measure Ingredient
½ cup Vegetable Shortening
3 ounces Cream Cheese; softened
¼ cup Granulated Sugar
¼ cup Brown Sugar; firmly packed
1 \N Whole Egg
1 teaspoon Orange Peel; grated, (the \"Zest\")
¼ teaspoon Vanilla Extract
¼ teaspoon Orange Extract
1 cup All-purpose Flour
1 teaspoon Baking Powder
½ teaspoon Salt
3 ounces Semisweet Chocolate Chips and Pecans; if desired
¼ cup Pecans; finely chopped, or Granulated Sugar, (optional)

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 fantastic.

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.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Feb 8, 1999, converted by MM_Buster v2.0l.

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