Recipes and Cooking Orange-Pecan Shortbread Cookies 5.0 (1) Add your rating & review Dunk the bottoms in melted white chocolate for cookies that have their "frosting" flipped. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 2, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 18 mins Total Time: 43 mins Servings: 20 Yield: 20 cookies Jump to Nutrition Facts Ingredients 1 ¼ cup all-purpose flour 3 tablespoon sugar 2 tablespoon finely chopped pecans 1 tablespoon finely shredded orange peel ½ cup butter Sugar (optional) 4 ounce white baking chocolate with cocoa butter, coarsely chopped 1 teaspoon shortening Directions Preheat oven to 325°F. Lightly grease a cookie sheet; set aside. In a medium bowl stir together flour, the 3 tablespoons sugar, pecans, and the orange peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling (dough will still be crumbly). Form mixture into a ball and knead until smooth. Shape dough into 1-inch balls. Place 2 inches apart on the prepared cookie sheet. Using a cookie stamp, press each ball until 1/2 inch thick. If desired, sprinkle with additional sugar. Bake for 18 to 20 minutes or until bottoms start to brown and centers are set. Transfer cookies to a wire rack; cool. In a small saucepan cook and stir white chocolate and shortening over low heat until melted and smooth. Dip the bottom of each cookie into melted white chocolate mixture, letting excess drip back into saucepan. Return cookie, upside down, to wire rack. Let cookies stand until white chocolate is set. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 57 Calories 4g Fat 6g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 57 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 7mg 2% Sodium 23mg 1% Total Carbohydrate 6g 2% Total Sugars 3g Protein 1g Vitamin C 0.4mg 2% Calcium 6.8mg 1% Iron 0.2mg 1% Potassium 15mg 0% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.