Chocolate-Dipped Orange Spritz Recipe
Chocolate-Dipped Orange Spritz Recipe photo by Taste of Home

Chocolate-Dipped Orange Spritz Recipe

Publisher Photo
Dipped in melted chocolate and coated in ground walnuts, this cookie is one you won't pass up.—Alissa Stehr, Gau-Odernheim
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
MAKES: 48 servings

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 tablespoons orange juice
  • 4 teaspoons grated orange peel
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup ground walnuts
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon shortening

Nutritional Facts

1 cookie equals 99 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 43 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in egg, orange juice and peel. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, mixing well.
  2. Using a cookie press fitted with a bar disk, press long strips of dough onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 3-in. lengths (no need to separate them).
  3. Bake 8-10 minutes or until set (do not brown). Re-cut cookies if necessary. Remove from pans to wire racks to cool completely.
  4. Place walnuts in a shallow bowl. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set. Yield: 4 dozen.
Originally published as Chocolate-Dipped Orange Spritz in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p78

Nutritional Facts

1 cookie equals 99 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 43 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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