INGREDIENTS

INSTRUCTIONS

For peel:  Remove peel from oranges (orange part only) in strips using
vegetable  table peeler. Finely chop enough peel to measure 2 teaspoons
and set  aside for cookie batter. Blanch remaining peel in small
saucepan of  boiling water 2 minutes. Drain. Return blanched orange
peel strips to  saucepan. Add 1/2 cup sugar and water and bring to
boil, stirring  frequently. Boil 5 minutes. Drain; reserve syrup for
another use.  Sprinkle 2 tablespoons sugar on plate. Arrange orange
peel strips atop  sugar. Sprinkle with remaining 2 tablespoons sugar.
Let stand 15  minutes. Remove peel from sugar. Finely chop enough peel
to measure 2  tablespoons; reserve remainder for another use.  For
cookies:  Preheat oven to 350F. Line 2 heavy large cookie sheets with
foil.  Lightly butter foil. Combine first 4 ingredients in heavy small
saucepan. Cook over medium heat just until sugar dissolves, stirring
constantly. Add 2 teaspoons minced unsugared peel, 2 tablespoons
chopped sugared orange peel, almonds, flour and ginger. Bring mixture
to boil, stirring frequently.  Drop 1 level tablespoon mixture (mixture
will be runny) onto prepared  cookie sheet. Repeat 5 more times,
spacing cookies about 3 inches  apart. Repeat procedure with second
cookie sheet. Bake cookie until  edges are pale golden, brown, about 8
minutes (cookies will spread).  Remove cookie sheets from oven. Using
3-inch round cookie cutter,  push cookie sides in to reshape cookies
into 3-inch rounds. Slide  foil off sheets. Cool cookies on foil. Turn
foil over. Carefully peel  off cookies. Line same cookie sheets with
new foil. Repeat with  remaining batter.  Line 2 cookie sheets with
foil. Melt chocolate in top of double  boiler over simmering water,
stirring occasionally until smooth.  Remove from over water. Dip 1
cookie halfway into chocolate; shake  off excess chocolate. Place
cookie on prepared sheet. Repeat with  remaining cookies. Refrigerate
until chocolate sets, about 30  minutes. Remove cookies from foil. (Can
be prepared 2 weeks ahead.  Refrigerate in airtight container between
sheets of waxed paper. Let  cookies stand 20 minutes at room
temperature before serving.)  Makes 24.  Bon Appetit December 1990
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2365
Calories From Fat: 875
Total Fat: 102.7g
Cholesterol: 224.1mg
Sodium: 139.9mg
Potassium: 1175.6mg
Carbohydrates: 376.7g
Fiber: 21.6g
Sugar: 258g
Protein: 17g