Source: dLife

These cookies have a great citrus taste with a chocolate coating that pleases.

Servings

3.25 cup white all purpose flour
0.33 tsp salt
1 cup butter , softened
1 cup sugar
2 eggs
1.5 tsp grated orange peel
1 tsp vanilla extract
12 oz semisweet chocolate chips
1.5 cup chopped pecans , finely chopped

1 In a medium bowl combine flour and salt.
2 In a large bowl beat butter with an electric mixer at medium speed until mixture is smooth.
3 Beat sugar gradually into butter and increase speed of electric mixer to high, beating until mixture becomes light and fluffy.
4 Add eggs 1 at a time into mixture beating after each egg is added.
5 Beat orange peel and vanilla into mixture until blended.
6 Stir flour mixture in gradually until mixtures are blended. Dough will be crumbly.
7 Take dough and shape into a disc.
8 Wrap dough in plastic wrap and place in refrigerator for 2 hours or until mixture is firm. Dough can be prepared the day before and kept in the refrigerator overnight.
9 Preheat the oven to 350 degrees F.
10 Remove dough from refrigerator and shape into 1 inch balls.
11 On a flat surface rolls dough balls so that 3 inch logs are formed at about 1/2 inch thick.
12 Place logs on ungreased cookie sheets 1 inch apart.
13 Bake cookies for 17 minutes or until the bottoms of the cookies have become golden brown. Cookies will be white on top and feel soft when touched but will become crisp once cooled.
14 Remove cookies from oven and place on wire racks to cool completely.
15 Place double boiler over hot, not boiling, water and melt chocolate chips in top.
16 Take chopped pecans and place on sheet of waxed paper.
17 Dip one end of each cookie into the melted chocolate and shake off the excess.
18 Roll chocolate coated end of cookies in the pecans and place the finished cookies on cookie sheets lined with paper.
19 Let cookies stand until the chocolate is set or refrigerate the cookies to set the chocolate for about 5 minutes.
20 Store cookies in an airtight container.