It’s an unusual taste combination, but they’re crisp, rich, and easy to make.
Yield:
about 5 dozen cookiesIngredients
2-1/4 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1/2 pound) unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup sugar
1/4 cup grated orange zest
1 egg
1 tablespoon thawed orange-juice concentrate
1 cup pecans
Instructions
Mix flour, baking soda, and salt. Cream butter, sugars, and zest until light and fluffy. Mix in egg and juice. Blend in flour mixture. Stir in nuts. Form dough into cylinders and wrap in waxed paper or plastic. Refrigerate until very firm (or freeze for later use).
Heat oven to 350°. Cut dough into 1/8-inch slices and bake on ungreased cookie sheets. The dough will spread, so separate slices by two inches. Bake until firm and golden on the edges, about 7 minutes. Cool on baking sheets.
