White chocolate and orange rind partner in a treat that will be hard to resist when the cookie platter comes around.
- Portion size 50 servings
- Credits : Holiday Baking: 2004
Ingredients
Method
Line rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in orange rind and vanilla.
In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture in 3 additions. Stir in white chocolate and nuts.
Drop by rounded tablespoonfuls (15 mL), 2 inches (5 cm) apart, onto prepared sheets. Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until firm and golden on bottom, about 15 minutes. Let cool on pans on rack for 5 minutes. Remove from sheets; let cool on racks.
Sift icing sugar over cookies. (Make-ahead: Layer between waxed paper in airtight containers and store for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 88 mg
- Protein 2 g
- Calories 114.0
- Total fat 6 g
- Cholesterol 20 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 3.0
