Tired of your usual spritz cookies? Add a burst of tangy orange flavor with this two-tone, chocolate-dipped variation. They look extra-special on a Christmas tray.
—ALISSA STEHR GAU-ODERNHEIM, GERMANY
PREP: 20 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: 4 DOZEN
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
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.