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Orange Chocolate Chip Cookies

Shortbread Cookies

1 cup old-fashioned rolled oats

2 cups butter

½ cup all-purpose flour

1 cup sugar

½ tsp baking soda

6 cups flour

¼ tsp salt ½ cup packed brown sugar

Cream butter and sugar together until soft.

¾ stick (6 tablespoons) unsalted butter, melted and cooled

Add 5 cups of flour, leaving one to use when rolling out.

1 large egg

Cut or shape into cookies and bake at 325°F until delicate brown

½ tsp vanilla

(about 15 minutes).

¾ tsp finely grated fresh orange zest

Let cool on a rack. Delicious as is, or decorate as desired.

½ cup bittersweet or semisweet chocolate chips or chopped bittersweet chocolate (not more than 60% cacao)

Put oven rack in middle position and preheat oven to 375°F. Butter a large baking sheet. Stir together oats, flour, baking soda, and salt in a bowl to combine. Whisk together brown sugar, butter, egg, vanilla, and zest in another bowl. Stir egg mixture into flour mixture until just combined. Stir in chocolate chips. Make 12 mounds of batter 1 ½ inches apart on baking sheet. Bake until cookies are golden and edges are crisp, about 15 minutes. Transfer cookies to a rack to cool.

The Emery Cookbook

79

The Emery Cookbook  

A collection of Emery family recipes.

The Emery Cookbook  

A collection of Emery family recipes.

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