Orange Cocoa Sandies. If you like the flavor combination of chocolate and orange, these will more than please your taste buds.
Years ago, a segment on a local news show included "Mr. Food." This fellow in a chef's cap would share simple recipes. One morning he told the audience the following recipe, and I've used it ever since. It's a chocolate variation of the almond flavored cookie known by these two names: Wedding Crescents or Pecan Sandies.
Let me know if you try them and how you like them. You may roll them in cocoa powder or confectioner's sugar.
Orange Cocoa Sandies
1 cup (2 sticks butter, softened)
1 3/4 all-purpose flour
1 1/4 cups confectioner's sugar, divided
1/4 cup unsweetened cocoa
1 cup finely chopped pecans
1 teaspoon orange extract
Preheat over to 400 degrees F. In a large bowl, beat the butter, flour, 1 cup confectioner's sugar, the cocoa, pecans and extract for 2-3 minutes, or until well blended. Drop by teaspooonfuls about 1 inch apart onto ungreased baking sheets. Bake for 8-10 minutes, or until set. Allow to cool slightly, then dust with the remaining 1/4 cup confectioner's sugar. Serve, or store in an air-tight container until ready to serve.