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W.d. Chocolate Orange Cups

Yield: 20 cookies

Ingredients and directions for this recipe

1 c Almonds, finely chopped 3 lg Egg Whites
3/4 c Confectioners Sugar 1 tb Granulated Sugar
1/4 c Unsweetened Cocoa Powder 2 oz Semisweet chocolate, melted
2 ts Orange Peel, freshly grated & cooled
8 tb Butter or Margarine, at room 1 ts Vegetable Oil
Temperature (not spread)

GARNISH
2 tb Almonds, coarsely chopped

Preheat oven to 350 degrees. Arrange 20 1 1/2" foil baking cups on a
cookie sheet. In a small bowl, mix almonds, confectioners sugar,
cocoa and orange peel. Stir in 6 Tbsp. of butter and 1 egg white. In
a small bowl, beat remaining egg whites with electric mixer until
foamy. Add granulated sugar. Beat just until stiff peaks form when
beaters are lifted. Fold into almond mixture. Fill baking cups 3/4
full. Bake 13 to 16 minutes until tops look dry. Cool on cookie
sheet. Meanwhile mix remaining 2 Tbsp. butter and the melted
chocolate. Stir in oil. Spread mixture on cookies and sprinkle with
chopped almonds. Store airtight in the refrigerator up to 3 weeks.

Nutrient Value Per Cookie: 125 Calories, 2 g Protein, 9 g
Carbohydrate, 10 g Fat, 12 mg Cholesterol w/butter or 1 mg
Cholesterol w/margarine, and 56 mg Sodium.

Exchanges: 1/2 Starch/Bread and 1 3/4 Fat.

Recipe From "Woman's Day" magazine 11/24/92.

See also:
Previous recipe W African Pineapple Quencher
Next recipe W.e Deboe's Mother's Brownies

Or try one of these recipes:
Chocolate Cherry Meringue Drops
Gourmet Chicken Casserole