Another one of my favorite cookie recipes from the 2014 WE Energies Cookie Book is Orange Walnut Dipped Crisps. The cookie is so buttery and has a lovely crunch. And, I love the grated orange peel. I use organic oranges so that the zest is chemical free. I also love Lindt Excellence Dark Chocolate 70% Cocoa for melting and dipping. The taste is dark but has just the right amount of sweetness. The crisps are pictured in the photo below along with the cute brownie buttons and fudge which was taken by food photographer Grace Natoli Sheldon and the cookies made and styled by me.
Orange Walnut Dipped Crisps
1-1/4 cups butter, softened
1 cup powdered sugar
2 teaspoons vanilla extract
1 tablespoon orange peel
2-1/4 cups all-purpose flour
½ teaspoon salt
1 cup finely chopped walnuts
10 ounces dark chocolate, coarsely chopped
Preheat oven to 325 degrees F. Cream butter, sugar, vanilla and orange peel. In a separate bowl, combine flour and salt; add to butter mixture. Fold in walnuts. Shape into ½-inch balls; place on parchment paper- lined cookie sheets. Flatten with the bottom of a glass that has been dipped in sugar. Bake at 325 degrees for 10 minutes. Cool on wire cooling racks.
Place chocolate in a microwave-safe bowl. Cook on full power for about 1 minute, stirring at 15-second intervals. Stop cooking when most of the chocolate is melted; stir until smooth. Dip half of each cookie in chocolate. Place on waxed paper or parchment paper to set. Makes about 10 dozen.