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| cookies | |||
| 1 1/4 | cups | brown sugar | firmly-packed |
| 3/4 | cup | vegetable shortening | |
| 2 | tablespoons | orange juice | |
| 1 | tablespoon | vanilla extract | |
| 1 | tablespoon | orange zest | finely grated |
| 1 | each | egg | |
| 1 3/4 | cups | flour, all-purpose | |
| 1 | teaspoon | salt | |
| 3/4 | teaspoon | baking soda | |
| 1 1/2 | cups | chocolate chips (semi-sweet) | |
| glaze | |||
| 1/2 | cup | powdered sugar | |
| 2 1/2 | teaspoons | orange juice | |
| 1 1/2 | teaspoons | liqueur | or more orange juice, triple sec, grand marnier, cointreau or other orange flavor |
1. Preheat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies.
2. For cookies, combine brown sugar, shortening, orange juice, Beat at medium speed of electric mixer until well blended.
Beat egg into creamed mixture.
3. Combine flour, salt and baking soda. Mix into creamed mixture just until blended.
Stir in chocolate chips.
4. Drop by rounded measuring tablespoonfuls (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375F (190C) for 8 to 10 cookies.
6. For glaze, combine icing sugar, orange juice and liqueur.
Stir until well blended. Brush on cookies immediately upon removing from oven. Remove cookies to foil cool completely.
Makes: About 3 dozen cookies -----
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The National Heart, Lung and Blood institute (HTLBI) recently lowered it's cholesterol guidelines. The recommendations indicate that......
I HAVE BEEN LOOKING FOR THIS RECIPE FOR A LONG TIME. I FIRST SAW IT BACK IN 1995 OR 1996 IN TASTE OF HOME MAGAZINE AND IT WAS DELICIOUS!! TRY ADDING A LITTLE BROWN SUGAR TO THE TOMATO SAUCE MIXTURE. IT MAKES A PERFECT GLAZE FOR THESE MEATBALLS.