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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 72 |
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originally from Sunset magazine Ingredients:
3 cups flour |
3/4 cup sugar |
1/2 cup brown sugar, firmly packed |
1 tablespoon baking powder |
3/4 teaspoon salt |
3 ounces unsweetened baking chocolate, melted and cooled |
3 large eggs |
1/3 cup olive oil |
2 tablespoons orange juice |
2 tablespoons rum |
1 tablespoon orange rind, grated |
1 teaspoon vanilla |
1 cup semi-sweet chocolate chips |
1 cup pecans, chopped, walnuts or almonds |
12 ounces white chocolate |
1 tablespoon vegetable shortening |
Directions:
1. In a large bowl, combine flour, sugars, baking powder and salt. Add melted unsweetened chocolate, eggs, oil, juice, rum, peel and vanilla; stir to combine. Add baking chips and nuts; mix until dough is well blended.
2. Quarter dough; shape into 4 logs, each about 2 1/ 2 wide by 14 long.
3. Place 2 logs on each of 2 lightly oiled (10x15 ) baking pans.
4. Bake logs at 350 degrees just until firm to touch, about 20 min.
5. Cool logs slightly in pans; using a serrated knife, cut diagonally into 1/2 wide slices.
6. Place slices cut side down on pans; bake until crisp, about 15 min. more.
7. Cool cookies.
8. Meanwhile, in a double boiler, melt white chocolate and shortening over hot water, stirring until smoot h (or heat in a nonmetal bowl in a micro oven on 100 percent power for 15 sec. at a time, stirring after each interval, until soft and smooth, about 1 1/2 min.total). Dip 1 end of each cookie about 1 into white chocolate to coat. Lay cookies on wire racks until firm; chill to speed process.
9. Serve, or wrap airtight to store up to 2 days; freeze for longer storage.
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