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Ingredients

¼ cup white sugar ¾ cup heavy whipping cream ¼ cup all-purpose flour ½ cup finely chopped almonds 8 ounces chopped candied orange peel 8 (1 ounce) squares semisweet chocolate

Nutrition Info

105.7 calories carbohydrate: 13.5 g cholesterol: 8.2 mg fat: 5.8 g fiber: 0.8 g protein: 1.3 g saturatedFat: 2.8 g servingSize: - sodium: 2.3 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Blend the sugar and the cream. Stir in the flour, almonds and orange peel. Drop by teaspoonfuls onto a heavily creased and floured cookie sheet. Spread mixture into thin circles with a spatula.
Bake at 350 degrees F (175 degrees C) just until the edges are light brown about 10 to 12 minutes. Let cool a few minutes before removing from the cookie sheet, cool.
Chop the chocolate up into small pieces. Melt chocolate over low heat or in the microwave on medium for about 3 minutes. Turn the cooled cookies upside down and spread the bottoms with the melted chocolate. Let cookies stand at room temperature until chocolate is firm, at least 3 hours. Store in a covered container at room temperature or refrigerate.

5 dozen

Thin lacey cookie made with whipping cream.