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White Chocolate Walnut Peaks

cookies

3/4 cup butter; softened
1 cup packed brown sugar
3 eggs
1 tablespoon grated orange rind
2 teaspoons vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
6 ounces white chocolate; cut in chunks
1 cup chopped walnuts; toasted
1/4 cup icing sugar

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in orange rind and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 3 additions. Stir in white chocolate and nuts. Drop by rounded tablespoonfuls, 2 inches apart, onto parchment paper-lined or greased rimless baking sheets. Bake in top and bottom thirds of 325°F oven, rotating and switching pans halfway through, for about 15 minutes or until firm and golden on bottom. Let cool on pans on rack for 5 minutes. Remove from sheets; let cool on racks. Sift icing sugar over cookies. (Make ahead: Store in single layers separated by waxed paper in airtight containers for up to 5 days or - Freeze for up to 2 weeks.)

Contributor: Canadian Living Magazine, December, 2000

Yield: about 50 cookie

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