Pistachio Orange Drops Recipe

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Pistachio Orange Drops Recipe

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These shaped sugar cookies are topped with melted chocolate and chopped pistachios, making them a pretty treat for special occasions.
MAKES:
27 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
27 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1 cup finely chopped pistachios
  • 1 teaspoon grated orange peel
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 tablespoons shortening

Directions

In a large bowl, cream butter and sugar until light and fluffy. Gradually add flour and mix well. Set aside 3 tablespoons pistachios for topping; stir remaining pistachios and orange peel into dough.
Roll into 1-in. balls. Place 1-1.2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway, allowing excess to drip off. Dip in reserved pistachios. Place on waxed paper; let stand until set. Yield: about 4-1/2 dozen.
Originally published as Pistachio Orange Drops in Best of Country Cookies 1999, p73

Nutritional Facts

2 each: 175 calories, 12g fat (6g saturated fat), 18mg cholesterol, 89mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1 cup finely chopped pistachios
  • 1 teaspoon grated orange peel
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 tablespoons shortening
  1. In a large bowl, cream butter and sugar until light and fluffy. Gradually add flour and mix well. Set aside 3 tablespoons pistachios for topping; stir remaining pistachios and orange peel into dough.
  2. Roll into 1-in. balls. Place 1-1.2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.
  3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway, allowing excess to drip off. Dip in reserved pistachios. Place on waxed paper; let stand until set. Yield: about 4-1/2 dozen.
Originally published as Pistachio Orange Drops in Best of Country Cookies 1999, p73

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