Serves: 54
Total Calories: 133
1. Cream butter and splenda until fluffy. Mix in egg and orange zest. Combine flour, baking powder, and salt. Stir into creamed mixture, alternately with the orange juice. Using a cookie press or pastry bag with a bar disk or tip, pipe cookie dough onto ungreased cookie sheets into long strips. Cut each strip into pieces 3-inches long. Don't separate the pieces.
2. Preheat oven to 350 degree F. Bake cookies in preheated oven for 12-14 minutes or until cookie edges turn golden. Cut into pieces again, as needed. Remove to wire racks to cool completely.
3. To decorate, melt chocolate chips and shortening in the microwave or a double boiler until smooth. Stir. Dip each end of a cookie into the chocolate mixture and then dunk it in the ground nuts. Place on waxed paper and let stand until chocolate sets.
This Chocolate Dipped Orange Spritz recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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