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White Chip Dream Cookies

2 1/4 C all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
1 C unsalted butter
1/2 C granulated sugar
1/2 C firmly packed brown sugar
1 large egg
2 tsp grated orange peel
1 pkg (12 oz) Lindt Swiss classic white chocolate, broken into chips
2 squares (2 oz) white chocolate
2 squares (2 oz) semisweet chocolate
2 Heavy duty plastic storage bags

Break white chocolate bar into "chips" by either using a fork or
sharp knife.

Heat oven to 350 degrees (F). Grease or use silpat-lined cookie
sheets. Combine flour, baking soda and salt in bowl. Cream butter
and sugars in large mixer bowl at medium-high speed. Beat in egg
and orange peel. With mixer at low speed, gradually add dry
ingredients just until blended.

Stir in white chocolate "chips".

Drop by rounded teaspoonfuls 2 inches apart on prepared cookie
sheets. Bake 10 to 12 minutes until golden. Do not over-bake.
Transfer to wire racks to cool. Cool cookie sheets between batches
by either running hot sheets under cold water or refrigeration, or
by alternating with extra sheets.

Arrange cookies on sheet of waxed paper. Microwave white chocolate
squares in a heavy-duty plastic storage bag on high 1 to 1 1/2
minutes; gently squeeze/knead until smooth. Repeat process with
semisweet chocolate. Cut a tiny hole in one corner of white-chocolate
bag. Pipe or drizzle lines across tops of cookies, then repeat with
semisweet chocolate.(drizzle opposite direction) Let stand until
chocolate sets, 30 minutes.

Makes 5 dozen.


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