Ingredients:

1/2 lb. butter, softened
1/2 cup confectioner’s sugar
2 cups flour
1/2 tsp salt (heaping for 8500 ft.)
1 cup candied orange peel stored in syrup*, drained and chopped
1 orange, zest of
1 tbsp orange juice
1/2 tbsp vanilla extract
8 oz. semi-sweet chocolate, chopped

Directions:

*People have had issues with the candied orange peel turning hard during baking. To
remedy this, when you make your candied orange peel, store the peels in the syrup
rather than drying the individual orange peel slices. You can dry the ones that you want
to turn into orangettes, but for this recipe, keep them soft and moist in the syrup. This
should help with the texture when baking.
Oven: 325°F (or for 8500 ft. preheat to 350°F and reduce to 325°F right as you put the
cookies into the oven).
Beat the butter and sugar until creamy and smooth. Beat in the salt and flour until large
clumps form. Add orange peel, zest, juice, and vanilla. Mix well and press the dough
into a tight ball. Shape according to how you want your slices to come out (rectangles,
squares, rounds, wedges), wrap in plastic wrap and refrigerate for a couple of hours.
Slice the dough to 1/4 inch thickness and place on cookie sheet with enough space
between for spreading. Bake 25-30 minutes or until golden (for 8500 ft. bake 20
minutes). Let cool completely on cooling racks. Melt chocolate gently (temper it if you
will, but I am too lazy). Dip cooled cookies in chocolate or drizzle with chocolate and let
cool until chocolate sets.