Ruth brought these tasty little numbers into work - what a treat. AND she personally shelled the walnuts herself!

2/3 cup of sugar
½ cup of vegetable oil

1 tablespoon of grated orange peel (I change ingredients depending on what’s available – favourites are dates,
walnuts, almonds, apricots)
1 ½ teaspoons of vanilla
2 medium eggs
2 ½ cups of all-purpose flour
1 teaspoon of baking powder
¼ teaspoon of baking soda
¼ teaspoon of salt
4 oz of semisweet chocolate, melted (I use Valrhona)
grated orange peel, if desired (see above)

Preheat your oven to 350°F (175°C).
In a large bowl, beat the sugar, vegetable oil, 1 tablespoon of grated orange peel, vanilla and eggs.
Stir in flour, baking powder, baking soda and salt.
Knead dough on a lightly floured surface until smooth and split into two equal portions.
Shape each half of dough into a rectangle approx. 10 by 3 inches and place on an ungreased cookie sheet or an oiled oven tray. (I usually cook one and freeze one – an uncooked loaf will keep well in the freezer wrapped in plastic wrap and then tinfoil, and then simply take out of the freezer in the morning and it’s ready to pop in the oven that afternoon.)
Bake for 30 minutes or until a toothpick comes out clean.
Allow to cool on the cookie sheet/tray for 15 minutes.
Cut crosswise into half-inch slices and place on the cookie sheet/tray.
Bake for 15 minutes, turning once, until crisp and light brown.
Immediately remove from cookie sheet and allow to cool completely on a wire rack.
Dip one end of each cookie into melted chocolate.
Sprinkle with orange peel if desired and place on waxed paper until the chocolate is set.