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- user reviews (1)
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3/4
cup butter, softened
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1/2
cup sugar
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1
teaspoon baking powder
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1
egg
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1
teaspoon vanilla
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1
cup cornmeal
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1 1/2
cups all-purpose flour
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1 1/2
cups chopped pistachio nuts
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2
teaspoons finely shredded orange peel
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5
ounces white chocolate, coarsely chopped
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1
tablespoon shortening
1. Preheat oven to 375 degrees F. In mixing bowl beat butter on medium to high 30 seconds. Add sugar and baking powder; beat until combined, scraping bowl. Beat in egg and vanilla. Add cornmeal and as much flour as you can with mixer. Stir in remaining flour, 1 cup nuts, and orange peel.
2. Shape dough in three 8x1-1/2-inch loaves. Place 4 inches apart on large ungreased cookie sheet; flatten slightly. Bake 20 minutes or until wooden pick inserted near center comes out clean. Cool on sheet 1 hour.
3. Reduce oven to 325 degrees F. On cutting board cut each loaf in 1/2-inch slices; return slices to cookie sheet. Bake 8 minutes. Turn cookies; bake 8 to 10 minutes more or until browned. Cool on racks.
4. In saucepan melt white chocolate and shortening. Dip cookies in melted chocolate, sprinkle with remaining nuts. Let set on waxed paper. Makes 42 cookies.
- Storage Store in airtight container in single layer at room temperature up to 3 days.
- Note Nutrition facts are given per cookie.
- Servings Per Recipe 42,
- Calories 115,
- Protein (gm) 2,
- Carbohydrate (gm) 13,
- Fat, total (gm) 7,
- Cholesterol (mg) 14,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 5,
- Vitamin A (IU) 146,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Sodium (mg) 37,
- Potassium (mg) 63,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Great flavor...although it came crumbly. Too much corn meal....couldn't afford to make again.
12/14/2011 07:46:50 PM Report Abuse