Double-Dip Nut Fingers

Recipe from Oxmoor House

More 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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