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Ingredientes
- 1 3/4 c. Flour
- 1/4 tsp Baking pwdr
- 1/4 tsp Salt
- 3/4 c. Unsalted butter, at room temperature
- 1/2 c. Sugar
- 1 x Egg yolk
- 1 tsp Orange rind, grated
- 4 ounce Semisweet chocolate, melted
- 2 tsp Solid vegetable shortening
- 1/2 c. Pecans, finely minced
Direcciones
- Heat oven to 350. Lightly coat baking sheet with nonstick vegetable oil cooking spray.
- Combine flour, baking pwdr and salt in a small bowl. Beat together butter, sugar and egg yolk in bowl till smooth. At low speed, beat in the flour mix and orange rind just till combined.
- Spoon dough into a spritz gun fitted with the star disk. Pipe 2 1/2" long sticks onto the prepared baking sheet.
- Bake in 350 oven for 8 to 10 min or possibly just till lightly golden brown. With a spatula, transfer cookies to wire rack to cold.
- Heat together chocolate and vegetable shortening in a small saucepan. Place the nuts in a small shallow dish. Dip about 1" of the end of each cookie into the chocolate, then roll in nuts. Place on waxed paper to cold completely. Store airtight, refrigerated for up to 3 weeks.
- Use finely minced pistachios instead of pecans for the holidays.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 271 | |
| Calories from Fat 165 | 61% |
| Total Fat 19.07g | 24% |
| Saturated Fat 10.69g | 43% |
| Trans Fat 0.24g | |
| Cholesterol 31mg | 10% |
| Sodium 79mg | 3% |
| Potassium 112mg | 3% |
| Total Carbs 25.43g | 7% |
| Dietary Fiber 2.3g | 8% |
| Sugars 8.57g | 6% |
| Protein 3.45g | 6% |
