Chocolate Orange Cookies

Ingredients

8 1/2 oz dark chocolate (minimum 55% cocoa but I used 72%), chopped

1 cup plain all-purpose flour

1 1/2 tsp baking soda

1/2 tsp salt

3 1/2 oz unsalted butter

8 3/4 oz soft brown sugar

2 eggs

3 ozdried citrus peel

How to

Preheat the oven to 325F .

Put the chocolate in a large stainless steel bowl and set over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Allow the water in the saucepan to boil for 2 minutes, then turn off the heat and stir the chocolate while it slowly melts.

Sift the flour, baking soda and salt into a bowl.

Put the butter and sugar in the bowl of an electric mixer and mix until pale and creamy.
Add the eggs, one at a time, making sure each is incorporated before adding more.

Add the dry ingredients in three batches, mixing well after each addition, then add the melted chocolate and mix until well combined.

Fold through the citrus peel.

The mix can become quite sticky , so you may need to refrigerate it for 15 minutes before shaping the biscuits. Take 1 tablespoons of mixture at a time and roll into even-sized balls using two spoons.

Place the balls on baking trays lined with baking paper, allowing room for them to spread. Refrigerate for a further 30 minutes, or until firm. Bake in batches, for 15-20 minutes each, or until risen.

Meringue Cookies

Makes 6 dozen or 12 (6 cookie) servings.

INGREDIENTS
4 egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla
25 to 30 drops food coloring
1 cup mini chocolate chips (optional)

DIRECTIONS

1. Preheat oven to 225°F.

2. Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until well blended. Gently stir in chips, if desired.

3. Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray.

4. Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.

Tips

- Eggs separate more easily when they are warm. Place egg whites in bowl and bring to room temperature. To speed up this process, place bowl of egg whites into a slightly larger bowl containing lukewarm water.

- Make sure beater and mixing bowl are spotlessly clean. Any grease in the mixture will deflate meringue.

- Do not make meringues during humid weather. Moisture will prevent egg whites from forming stiff peaks.

- For best results, bake meringues on baking sheets lined with nonstick foil. Or bake on foil-lined baking sheets sprayed with no stick cooking spray.

- To make different shapes of meringue, spoon meringue mixture into large resealable plastic bag. Snip off a corner of the bag and gently squeeze to pipe meringue onto baking sheets. Pipe into various shapes, such as hearts, "kisses," letters, numbers, etc.

NUTRITION INFORMATION

per serving

Calories: 68

Fat: 0 g

Carbohydrates: 16 g

Cholesterol: 0 mg

Sodium: 19 mg

Fiber: 0 g

Protein: 1 g

BAILEY'S IRISH CREAM CHOCOLATE CHIP COOKIES

1/2 c. butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. Bailey's original Irish cream
2 1/4 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt
1 (6 oz.) pkg. semi-sweet chocolate chips

Cream butter, sugars and egg until fluffy. Add vanilla and Bailey's Irish cream. Mix dry ingredients and blend into creamed mixture. Add chips. Drop onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool.

Irish Cream Mint Cookies

1 1/4 c Quick cooking oats
1 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1 c Margarine; softened
1 c Brown sugar
1/2 c Sugar
1 lg Egg
1/4 c Irish cream liqueur
1 ts Vanilla extract
12 oz Mint flavored chocolate chips

Heat oven to 350 degrees. Have baking sheets ready. Place oats in a blender. Cover and blend until like flour. Mix oats, flour, baking powder, baking soda, and salt. Beat margarine, brown sugar and sugar in a large bowl with electric mixer until fluffy. Beat in egg, liqueur, and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. (Chill 15 to 20 minutes if very soft.) Drop by heaping teaspoonfuls about 2inches apartonto baking sheets. Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool. Makes 48.