4 eggs, well beaten
2 c. brown sugar
2 tbsp. orange juice
1 tsp. vanilla
2 c. flour, sifted
1 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. baking powder
1 c. candy orange slices, cut fine
1 c. nuts, chopped

Grease and flour a 10 x 15 cookie sheet well and set aside. Chop nuts. Cut orange slices with kitchen shears, dipping shears in hot water frequently to keep from sticking together. Sift flour, measure 2 cups and set a little flour aside in a flat pan in which to dredge chopped orange slices. Beat eggs, add sugar, juice and vanilla. Add cinnamon, salt and baking powder to flour, sift into egg mixture and mix well. Dredge candy in remaining flour, separating pieces. Add this and nuts to batter, mix and spread on cookie sheet. Bake 20 to 25 minutes at 350 degrees. Watch closely, do not overbake or underbake. Cookies should be light brown and firm to touch in center. Let cool before cutting in squares, but too cold or they do not cut nicely. Keep in airtight container, add a few pieces of fresh orange peel to keep moist. May be frozen. Do not get stale because of the lack of shortening.