Hey Amy!

Miss Leta of Danville, CA is master in the kitchen.  I have never had a baked good or dessert from her that didn’t keep me returning with my plate, agreeing to take some home (please twist my arm) or sneaking to get “just one more!”  Last time I visited she had made thee most moist and chewy orange cookies.  They were heavenly with just a touch of orange.  Now I love orange but when it comes to sweets, I can be a purist about my chocolate.  I was floored I loved them so much.  She shared the recipe (they are called White Chip Orange Dream Cookies) and I am ashamed to say I have yet to make them!  I thought about them today and determined that they would be a perfect way to return to sweets at the end of Lent.  Because they follow the traditional Toll House recipe, I suggest you create the dough and refrigerate it overnight.  Your cookies will be chewier, fluffier, and richer.  I will be dreaming of these cookies and cakes and pies and chocolates and whoopie pies and ice cream and peanut butter cups until Sunday morning.

Ingredients:

2 1/2 c. Swans Down Cake Flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, soft
1/2 c. granulated sugar (I use baker’s sugar)
1/2 c. packed light brown sugar
1 egg
3 tsp. grated orange peel (recipe calls for 2 but Leta says 3 is best)
2 c. (12 ounce package) Nestle Toll House Premier White Morsels

Preheat oven to 350.  Combine flour, baking soda, and salt in small bowl.  Beat butter granulated and brown sugar in large mixer bowl until creamy.  Beat in egg and orange peel.  Gradually beat in flour mixture.  Stir in morsels.  Drop dough by rounded teaspoon onto ungreased baking sheets.  Bake for 10 to 12 minutes until edges are light golden brown (I am currently salivating on to the laptop).  Let stand for 2 minutes; remove to wire racks to cool completely.  Makes approximately 3 dozen cookies (more if you don’t eat the dough while waiting for the cookies to bake).

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