Yield: 84 Servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | Flour |
| ¼ teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| ¾ cup | Unsalted butter, at room temperature |
| ½ cup | Sugar |
| 1 \N | Egg yolk |
| 1 teaspoon | Orange rind, grated |
| 4 ounces | Semisweet chocolate, melted |
| 2 teaspoons | Solid vegetable shortening |
| ½ cup | Pecans, finely chopped |
Heat oven to 350. Lightly coat baking sheet with nonstick vegetable oil cooking spray.
Combine flour, baking powder and salt in a small bowl. Beat together butter, sugar and egg yolk in bowl until smooth. At low speed, beat in the flour mixture and orange rind just until combined.
Spoon dough into a spritz gun fitted with the star disk. Pipe 2½" long sticks onto the prepared baking sheet.
Bake in 350 oven for 8 to 10 minutes or just until lightly golden. With a spatula, transfer cookies to wire rack to cool.
Melt 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 cool completely. Store airtight, refrigerated for up to 3 weeks.
Use finely chopped pistachios instead of pecans for the holidays.
Posted to FOODWINE Digest 16 Dec 96 Recipe by: Laura Hunter
From: Laura Hunter <LHunter722@...> Date: Mon, 16 Dec 1996 18:30:43 -0500