1/2 c. butter
1/2 c. brown sugar, packed
1 tsp. vanilla
1 egg
1 c. all-purpose flour
1 tsp. baking powder
1/2 c. chocolate chips
1/2 c. almonds, chopped
1 tsp. orange peel, grated

CONVENTIONAL COOKING:

Cream butter, sugar and vanilla in a bowl until fluffy. Add the egg; combine well. Combine flour and baking powder. Stir into butter mixture, blending well. Add chocolate chips, almonds and orange peel. Drop batter by teaspoonfuls onto greased cookie sheet, at least 1 1/2 inches apart.

Bake cookies at 375 degrees for 10 to 12 minutes, until lightly brown and crisp. Let cookies cool for a minute on sheet, then remove to wire rack.

MICROWAVE COOKING:

Cream butter and sugar in a bowl. Add vanilla and egg, combining well. Combine flour and baking powder. Stir in flour mixture into butter mixture. Add chocolate chips, almonds and orange peel. Spoon dough by teaspoons onto microsafe baking dish. Place dough along outer edges of pan.

Microwave at medium-high power for about 1 minute. Let cookies rest for 1 minute. Microwave at medium-high power for another minute, or until cookies are lightly brown and have spread out on cookie sheet. Cookies don't get very crispy, but the are still very good. Let cookies rest on baking sheet for a few minutes before removing them.