Chocolate-Dipped Orange Logs the Editors of Publications International, Ltd.
Chocolate-Dipped Orange Logs
Makes about 3 dozen cookies
|3-1/4||cups all-purpose flour|
|1||cup butter, softened|
|1-1/2||teaspoons grated orange peel|
|1||package (12 ounces) semisweet chocolate chips|
|1-1/2||cups pecan pieces, finely chopped|
- Combine flour and salt in medium bowl. Beat butter in large bowl with electric mixer at medium speed until smooth. Gradually beat in sugar; increase speed to high and beat until light and fluffy. Beat in eggs, 1 at a time, blending well after each addition. Beat in orange peel and vanilla until blended. Gradually stir in flour mixture until blended. (Dough will be crumbly.)
- Gather dough together and press gently to form ball. Flatten into disc; wrap in plastic wrap and refrigerate 2 hours or until firm. (Dough can be prepared one day in advance and refrigerated overnight.)
- Preheat oven to 350°F. Shape dough into 1-inch balls. Roll balls on flat surface to form 3-inch logs about 1/2 inch thick. Place logs 1 inch apart on ungreased cookie sheets.
- Bake 17 minutes or until bottoms of cookies are golden brown. (Cookies will feel soft and look white on top; they will become crisp when cool.) Transfer to wire racks to cool completely.
- Melt chocolate chips in top of double boiler over hot, not boiling, water. Place chopped pecans on sheet of waxed paper. Dip one end of each cookie in chocolate, shaking off excess. Roll chocolate-covered ends in pecans. Place on waxed paper-lined cookie sheets and let stand until chocolate is set, or refrigerate about 5 minutes to set chocolate. Store in airtight container.
|Serving Size:||1 cookie|
|Total Fat||10 g|
|Calories from Fat||56 %|
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