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MACADAMIA-ORANGE COOKIES
Yield: 30 to 35 cookies

1/2 cup (1 stick) unsalted butter, softened
2 tablespoons sugar
1 teaspoon pure vanilla extract
1 cup flour
1 cup macadamia nuts, chopped

2 small oranges
1 cup sugar
4 ounces white chocolate, melted

Heat the oven to 350 degrees. For cookie dough, beat the butter
with the sugar and the vanilla extract until light. Add the flour
and the nuts. Mix until combined. Chill the dough in the freezer
10 minutes.

Using your hands, roll pieces of the dough into 3/4-inch-diameter
balls. Place them 2 inches apart on a parchment-covered baking
sheet. Flatten slightly. Bake until just beginning to brown lightly,
about 15 minutes. Cool on a wire rack.

Meanwhile, for candied orange rind, put 4 cups of water into a
saucepan over high heat. Cut the oranges in half crossways, and
scoop out the flesh with a spoon (save flesh for other use). Slice
the rinds into 1/8-inch- to 1/4-inch-thick strips. Place them in
the saucepan. Boil 25 minutes; drain.

Rinse the strips and return them to the pan with the sugar and 1
3/4 cups water. Simmer over medium to low heat 25 minutes. Strain
the strips from the syrup, allow strips to cool, and save for final
assembly.

To assemble the cookies, dip the bottom of the cookie and 1/4 inch
up the sides into the white chocolate. Tap off any excess chocolate.

Put dipped cookies onto a parchment-lined baking sheet. Press an
orange-rind strip around the bottom of each cookie, adhering it to
the cookie where the chocolate coats the sides. Chill and serve
within a few hours.

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