Chocolate Dipped Pecan Spritz Cookies

by admin on March 3, 2011

1 ½ cups butter, softened (no substitutions)
1 cup sugar
1 egg
1 teaspoon vanilla
½ tsp. Almond extract
3 cups flour
1 cup finely ground pecans
1 tsp. Baking powder
¾ cup semisweet chocolate chips
¾ tsp shortening

(I use either Ghirardelli Dipping Chocolate or CandyQuik for this instead of chocolate chips)

In a mixing bowl, cream butter and sugar; beat in egg and extracts.  Combine the flour, pecans, and baking powder; gradually add to the creamed mixture.

Using a cookie press fitted with disk of your choice, press dough 2 inches apart onto ungreased baking sheets.  Bake at 375 degrees for 5 – 7 minutes or until set (do not brown).  Remove to wire racks to cool.

In a microwave, melt chocolate chips and ¾ tsp shortening; stir until smooth.  Dip cookies halfway in chocolate; allow excess to drip off. Place on waxed paper to harden.  Yield: 12 ½ dozen.

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