INGREDIENTS

INSTRUCTIONS

SUGARED ORANGE PEEL
COOKIES
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
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Converted by MM_Buster v2.0l.

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