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Chocolate-Dipped Orange Spritz

 Chocolate-Dipped Orange Spritz
Dipped in melted chocolate and coated in ground walnuts, this cookie is one you won't pass up.—Alissa Stehr, Gau-Odernheim
48 ServingsPrep: 20 min. Bake: 10 min./batch + cooling


  • 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


  • 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.
  • 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).
  • Bake 8-10 minutes or until set (do not brown). Re-cut cookies if
  • necessary. Remove from pans to wire racks to cool completely.
  • Place walnuts in a shallow bowl. In a microwave, melt chocolate chips
  • and shortening; stir until smooth. Dip each cookie halfway in

2 of 2

Chocolate-Dipped Orange Spritz (continued)

Directions (continued)

  • chocolate; allow excess to drip off. Sprinkle with walnuts. Place on
  • waxed paper; let stand until set. Yield: 4 dozen.
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.