Organge Cappucino Cookies
Preheat oven to 350. Grease or line cookie sheet with parchment paper or use a silpat.
1 C. butter, soft
1/3 C. packed light brown sugar
1/3 C. granulated sugar
2 large eggs
2 t. vanilla extract
3 T. grated orange zest
1 3/4 C. unbleached flour
1/4 t. salt
1/2 t. baking soda
1 1/3 c cappucino chips
2/3 C. semi-sweet chocolate chips
1 C. chopped toasted pecans
Cream butter and sugars about 2 minutes. Add eggs, one at a time...beat well after each addition. Stir in vanilla and zest. Sift flour, salt, baking soda. Add to butter mix along with chips and nuts and stir until completely combined. Drop by round teaspoons on cookie sheet. Bake about 12 minutes. Cool on rack. Yield: about 40 cookies. (I got 4 dozen from the recipe)
These are a soft, chewy cookie that takes everyone by surprise. They take that first bite, their eyes widen, and they say "Wow! What's in there?" And they don't stop eating. The chocolate enhances the coffee without overpowering it, and can't you imagine sitting down with a cup of fine coffee and a couple of these?
Everybody's Favorite Chicken Salad.
Place three large chicken breast halves on a baking dish. Rub with olive oil and season with salt, pepper and Herbs de Provence. Bake at 375 for 35 to 40 minutes. Remove and allow to cool. Remove skin from cooled breasts and shread chicken into a large mixing bowl.
1 1/2 c sliced seedless red grapes
1 stalk celery, finely chopped
2 T poppy seeds
3/4 c toasted pecans
1 T Herbs de Provence
1 c mayo
1/4 c white wine or champagne vinegar
2 T honey
Add grapes, celery, poppy seeds, pecans and Herbs de Provence to the chicken. Mix mayo, vinegar, and honey. Poor over chicken mixture and blend well. If it seems dry, more mayo.
I have used raspberry vinegar before, when I was out of the others and it was fine, as well as red wine vinegar.
I've never eaten this salad as a sandwich, I eat it with crackers or on a bed of lettuce with sliced tomato. It's too pretty for covering up with bread.