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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Chocolate-Dipped Orange Logs

Source: dLife

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

Rating:
Prep Time:	2 hours
Cook Time:	17 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 36 servings
Amount Per Serving

Calories	192.2

Total Carbs	14.9 g

Dietary Fiber	0.8 g

Sugars	5.8 g

Total Fat	8.8 g

Saturated Fat	3.5 g

Unsaturated Fat	1.2 g

Potassium	36.6 mg

Protein	2.0 g

Sodium	67.3 mg

Dietary Exchanges 8.8 Fat, 0.0 Fruits, 0.1 Meat, 0.3 Other Carbs, 0.6 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.25
3 1/4 cup white all purpose flour 0.3333
0.3333 tsp salt 1.0
1 cup butter 1.0
1 cup sugar 2.0
2 each eggs 1.5
1 1/2 tsp grated orange peel 1.0
1 tsp vanilla extract 12.0
12 oz semisweet chocolate chips 1.5
1 1/2 cup chopped pecans

Directions

In a medium bowl combine flour and salt.
In a large bowl beat butter with an electric mixer at medium speed until mixture is smooth.
Beat sugar gradually into butter and increase speed of electric mixer to high, beating until mixture becomes light and fluffy.
Add eggs 1 at a time into mixture beating after each egg is added.
Beat orange peel and vanilla into mixture until blended.
Stir flour mixture in gradually until mixtures are blended. Dough will be crumbly.
Take dough and shape into a disc.
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.
Preheat the oven to 350 degrees F.
Remove dough from refrigerator and shape into 1 inch balls.
On a flat surface rolls dough balls so that 3 inch logs are formed at about 1/2 inch thick.
Place logs on ungreased cookie sheets 1 inch apart.
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.
Remove cookies from oven and place on wire racks to cool completely.
Place double boiler over hot, not boiling, water and melt chocolate chips in top.
Take chopped pecans and place on sheet of waxed paper.
Dip one end of each cookie into the melted chocolate and shake off the excess.
Roll chocolate coated end of cookies in the pecans and place the finished cookies on cookie sheets lined with paper.
Let cookies stand until the chocolate is set or refrigerate the cookies to set the chocolate for about 5 minutes.
Store cookies in an airtight container.