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Recipe Summary

prep:
30 mins
bake:
8 mins to 10 mins at 350°
Yield:
about 7 dozen cookies
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Ingredients

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Directions

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  • Heat oven to 350 degrees F. Lightly coat baking sheet with nonstick vegetable-oil cooking spray.

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  • Combine flour, baking powder and salt in a small bowl. Beat together butter, sugar and egg yolk in bowl until smooth. At low speed, beat in the flour mixture and orange rind just until combined.

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  • Spoon dough into spritz gun fitted with star disk. Pipe 2-1/2-inch-long sticks onto prepared sheets, spacing 1/2 inch apart.

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  • Bake in 350 degree oven for 8 to 10 minutes or just until lightly golden. With spatula, transfer cookies to wire rack to cool.

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  • Melt together chocolate and vegetable shortening in a small saucepan. Place the nuts in a small shallow bowl. Dip about 1 inch of the end of each cookie into chocolate; dip chocolate-coated tip into the nuts. Place on waxed paper to cool completely. Store airtight, refrigerated, for up to 3 weeks. Makes about 7 dozen cookies.

Nutrition Facts

42 calories; total fat 3g; cholesterol 7mg; sodium 8mg; carbohydrates 4g; proteing.

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