2/3 cup butter
1 cup sugar
2 eggs
1 cup flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup chopped walnuts, pecans or hazelnuts
1/2 cup chopped semi-sweet chocolate ( 2 1/2 oz/75 g)
2 teaspoons grated orange rind

In a bowl, cream butter and sugar.

Beat in eggs, one at a time.

Stir flour, cocoa and salt together; stir into creamed mixture.

Stir in nuts, chocolate and orange rind.

Drop by heaping teaspoonfuls (5ml) onto lightly greased baking sheets.

Bake in a 350 degrees F (180 degrees C) oven for 8 to 10 minutes.

Let cool on baking sheets for 5 minutes.

Remove from oven to cool completely.

Makes 50 cookies.

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The cookie recipe was contributed for the use in "Beary Delights" by A. Macri. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

Back to main list