Double-Dip Nut Fingers

Shaped 
Christmas Cookies

  • 1 1/4 cups butter or margarine, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 teaspoons grated orange rind
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 (6 ounce) package semisweet chocolate morsels
  • 1/4 cup plus 2 tablespoons whipping cream
  • Chopped pecans
  • Shredded coconut
  • Colored sugar

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add edd and orange rind; beat well.

Sift together flour, baking powder, and salt in a medium mixing bowl; add to creamed mixture, mixing well.

Use a cookie press fitted with a star disc to shape dough into 3 inch long fingers on ungreased cookie sheets. Bake at 400° for 5 to 7 minutes. Remove to wire racks to cool.

Melt chocolate morsels in top of a double boiler over simmering water. Remove from heat, and cool slightly. Gradually add whipping cream, stirring until well blended.

Dip ends of cookies in chocolate, covering 1/2 inch on each end. Sprinkle ends with pecans, coconut, or colored sugar. Place on wire racks until chocolate sets.

Yield: about 7 dozen.





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