Pistachio Orange Drops

Serves: 5
Total Calories: 876
Yield: 72 cookies


1 cup butter or margarine, softened
1 cup powdered sugar
1 teaspoon grated fresh orange peel
2 cups all-purpose flour
1 cup finely chopped pistachio nut, divided
1 cup semisweet chocolate chips
2 tablespoons vegetable shortening


Preheat oven to 375°. In a large bowl, beat butter, sugar, and orange peel with electric mixer until fluffy. Stir in flour until well blended. Reserve 3 tablespoons pistachio nuts. Stir remainder into dough. Shape rounded teaspoonfuls into 1-inch balls. Arrange 1 1/2 inches apart on cookie sheets. Bake 8–10 minutes until lightly browned. Remove to rack to cool. Melt chocolate and shortening in a small heavy saucepan over low heat; stir until smooth. Dip tops of cookies into chocolate mixture. Place cookies on rack; sprinkle with reserved nuts. Let stand until chocolate is set. Store in a cool place.

Nutritional Facts:

Serves: 5
Total Calories: 876
Calories from Fat: 476

This Pistachio Orange Drops recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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