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Chocolate Orange Log Cookies

How to Make Chocolate Log Finger Cookies
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Butter cookies piped into 2 ” strips with one end dipped in melted chocolate and rolled in finely ground pecans.  For Christmas; sprinkle with colored sugars or candies instead of nuts.

Ingredients

Units Scale

1 cup butter, softened

1 cup sugar

1 egg

1 teaspoon orange extract

2– 1/4 cups all purpose flour

1 teaspoon baking powder

Chocolate Coating:

1 cup semisweet chocolate morsels or Ghirardelli Dark or White Chocolate Wafers

1 teaspoon vegetable shortening

Garnish: 3/4 cups finely chopped pecans, confetti sprinkles, crushed candy canes are all optional.

Instructions

  1. Cream butter and sugar in large mixing bowl until fluffy.
  2. Add egg, zest and extract beat until blended.
  3. In separate bowl, sift together flour and baking powder.
  4. Add dry ingredients to butter mixture, stir until soft dough forms.
  5. Spoon mixture into pastry bag fitted with large star tip 8B.
  6. Pipe 2″ strips of dough placed 2 ” apart on un-greased baking sheet.
  7. Chill cookies 30 minutes before baking.
  8. Preheat oven to 375 degrees.  Bake cookies 8 minutes or until lightly golden.
  9. Allow cookies to cool on baking sheet before removing. Cool completely before dipping.
  10. Prepare chocolate coating:  place wafers and shortening in a small microwaveable cup or bowl. Microwave on medium power for 40 seconds stir to melt.  Add orange extract and stir to blend.
  11. Dip one end of cookie in chocolate then roll in nuts if desired. Place on parchment paper to harden.  Store in air tight container.

Notes

  1. Best coating for dipping is Ghirardelli Dark Chocolate or White Chocolate Wafers.
  2. Do not melt white chocolate chips, they will not melt.  You can use regular chocolate chips for dipping, that will work just fine.
  3. Cookies can be baked and frozen before dipping.
  4. Dip when ready to serve or package for gifts.  Be sure to thaw cookie to dip, and allow dipped ends to completely set before serving or packaging.

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