Double-Dip Nut Fingers



about 7 dozen

Recipe from

Oxmoor House


1 1/4 cups butter or margarine, softened
3/4 cup sugar
1 egg
2 teaspoons grated orange rind
3 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (6-ounce) package semi-sweet chocolate morsels
1/4 cup plus 2 tablespoons whipping cream
Chopped pecans
Shredded coconut
Colored sugar


Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg and orange rind; beat well. Sift together flour, baking powder, and salt in a medium mixing bowl; add to creamed mixture, mixing well.

Press dough from a cookie press onto ungreased cookie sheets, making 3-inch long cookies. Bake at 400° for 5 to 7 minutes. Remove cookies to wire racks, and cool completely.

Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook just until chocolate melts. Remove from heat, and cool slightly. Gradually add whipping cream to melted chocolate, stirring until well blended.

Dip ends of cookies in chocolate, covering 1/2 inch on each end. Sprinkle ends with pecans, coconut, or colored sugar. Cool cookies on wire racks until chocolate is firm.