• 48servings
  • 200minutes
  • 70calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 3/4 cups Gold Medal® all-purpose flour

  2. 3/4 cup butter or margarine, softened

  3. 1/2 cup powdered sugar

  4. 1 teaspoon grated orange peel

  5. 1/2 teaspoon vanilla

  6. 1/4 teaspoon baking powder

  7. 1 egg

  8. 1/4 cup finely chopped pecans

  9. 1 cup semisweet chocolate chips

  10. 1 teaspoon shortening

Instructions Jump to Ingredients ↑

  1. In large bowl, beat all ingredients except pecans, chocolate chips and shortening with electric mixer on medium speed until well mixed. Stir in pecans.

  2. Place dough on 14-inch length of plastic wrap. Use wrap to shape dough into a roll, 12 inches long and 2 inches in diameter. Wrap in plastic and refrigerate about 2 hours or until firm.

  3. Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). Cut dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart.

  4. Bake 8 to 12 minutes or until edges begin to brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

  5. In small microwavable dish, microwave chocolate chips and shortening uncovered on High about 1 minute or until softened; stir until smooth. Dip half of each cookie into chocolate, allowing excess to drip back into dish. Place on waxed paper; let stand about 30 minutes or until chocolate is set.


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