These are an absolute favorite at Christmas, but do well any time. Usually, I just bake a couple of dozen and keep the rest in the fridge for company or to make up cookie plates. This was a Pillsbury bake off winner long, long ago.
Cream butter and sugar and blend in egg and peel, 1 Tbsp. juice. Stir in flour, baking powder, and salt. Reserve 2/3 cup dough. Cover remaining dough and chill 1 hour.
In saucepan, melt chocolate and 2 Tbsp. butter over low heat (recipe was before universal use of microwaves). Remove from heat and stir in nuts and 2 Tbsp. juice and reserved 2/3 cup dough.
On lightly floured surface, roll chilled dough to 16X12 inch rectangle; spread chocolate dough and roll up, jelly roll fashion.
Chill well. Slice to 1/4 inch and bake at 350 degrees F for 10-12 mins, until well set but not brown. Makes about 5 dozen cookies. I usually double this recipe at Christmas.
By Margie Minard from Mount Vernon, Oh.
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