These chocolate dipped orange logs are part of a sponsored Christmas Cookies event.
Ingredients for chocolate dipped orange log cookies
- all-purpose flour
- salt
- butter
- sugar
- eggs
- grated orange peel (can use
- vanilla (Adams Extract recommended)
- semi-sweet chocolate chips
- finely chopped pecans (Millican Pecan Co. recommended)
How to make cookie logs
Beat softened butter until smooth in an electric mixer. Gradually add sugar and beat until light and fluffy. Add eggs one a time, blending each one into dough well before adding the next. Mix in orange peel and vanilla, then gradually add in the flour and salt and mixture.
Form the dough into a disc shape. Cover with plastic wrap and chill until firm (about 2 hours).
Shape chilled dough into 1-inch balls then roll on a flat work surface into logs (about 3 inches long and about 1/2-inch thick.)
Place about an inch apart on ungreased baking sheets—these Anolon nonstick cookie sheets are my new fave—10-12 minutes or until the bottoms are golden brown.
Let the cookies cool completely on wire racks then melt the chocolate chips for dipping.
How to melt chocolate chips in a double boiler
The best way to melt chocolate is in a double boiler on the stove. Heat the water over low just until simmering. When most of the chocolate is glistening, stir until fully melted.
It’s not the fastest method but it ensures the chocolate melts slowly without overheating. When chocolate overheats (as it can easily do in the microwave), it starts to seize, loses its shine and becomes gloppy and gunky. That’s definitely not what you want.
You can see that my chocolate is still beautifully shiny with the ideal consistency.
I moved the double boiler next to my workspace and even though it was off the heat, the hot water below kept it at the perfect dipping consistency the entire time.
Dip each of the rolled log cookies partway into the chocolate, turning it in a full circle to coat completely. It’s entirely up to you how much of the log cookie to coat with chocolate. I dipped about an inch on most of them.
Let the extra chocolate drip off and then roll the cookie in the finely chopped pecans or sprinkle the nuts over the chocolate as you turn the cookie.
To be honest, I found it easier to sprinkle the pecans over the chocolate.
Let the cookies sit on a cooling rack until the chocolate firms up or blast chill them in the refrigerator for 5-10 minutes. I let mine sit out on the countertop for an hour or so.
These chocolate dipped orange logs are soft, tender cookies with a hint of orange flavor and the semi-sweet chocolate and pecans finish them off perfectly. They’re very pretty!
Other Christmas cookies you’ll love:
- Pecan bar cookies
- Snowball cookies
- Chewy ginger cookies
- Polar bear cookies
- Lump of coal cookies
- Marbled star cookies
- Cranberry and vanilla chip cookies
- Chocolate pecan cookies
Chocolate Dipped Orange Logs
Ingredients
- 3 ¼ cups all-purpose flour
- ⅛ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup sugar
- 2 eggs
- 1 ½ teaspoons grated fresh orange peel or dried orange peel
- 1 teaspoon vanilla
- 1 10 oz pkg semisweet chocolate chips
- 1 ½ cups pecan pieces finely chopped
Instructions
- In medium bowl, combine flour and salt.
- In electric mixer, beat butter until smooth. Gradually add sugar and beat on high speed until light and fluffy. Add eggs, one at a time, blending well after each egg. Mix in orange peel and vanilla. Gradually stir in flour mixture until blended.
- Press dough into a ball, then flatten into a round disk. Refrigerate until firm (about 2 hours).
- Preheat oven to 350 degrees. Shape dough into 1-inch balls then roll on flat surface to form 3-inch logs. They should be about 1/2-inch thick. Place an inch apart on ungreased baking sheets.
- Bake 14 minutes or until bottoms of cookies are golden brown. Tops will still be white and soft. Transfer to cooling rack.
- Melt chocolate chips in double boiler. Sprinkle pecans on sheet of waxed paper or in a bowl. Dip one end of cookie in the melted chocolate, shaking off excess. Roll chocolate dipped end in pecans or use your fingers to sprinkle the pecans onto the chocolate. Place on waxed-paper sheets to rest until chocolate is set or refrigerate for about 5 minutes to quick-set the chocolate. Store in airtight container.
Nutrition
Welcome to #ChristmasCookies week where more than 25 bloggers are sharing cookie recipes perfect for your holiday celebrations. Hosted by Ellen from Family Around the Table, Christie from A Kitchen Hoor’s Adventures and Heather from Hezzi-D’s Books and Cooks, we invite you to not only check out the recipes but enter the amazing giveaway.
Don’t miss one delicious cookie recipe! Follow along on Pinterest.
Prize 1: Tower of Treats from Millican Pecan Company
Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is an 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.
Prize 2: An Assortment of Flavored Extracts from Adams Extract and Spices
In January 2013, Adams, one of the oldest continuously operated companies in Texas and one of oldest spice and extract companies in the United States, celebrated its 125th birthday and was awarded the Texas Treasure Business Award, an award sponsored by State Bill 920 that recognizes the accomplishments of Texas businesses that have provided employment opportunities and support to the state’s economy for at least 50 years and pays tribute to the state’s well-established businesses and their exceptional historical contributions toward the state’s economic growth and prosperity.
Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines. In addition, Adams is proud to manufacture for some of the nations most respected Private Label Brands as well as other legacy Regional Seasoning Brands and is used to flavor many commercially produced food products around the nation.
Prize 3: A Set of Baking Pans from Anolon
Established in the 1950’s, Meyer Manufacturing started by making and selling flashlights. In 1971 they started their journey into selling cookware. By 1986 they released the world’s first hard-anodized nonstick cookware which revolutionized the world of home cooking. Their nonstick surface didn’t flake or scratch easily.
Today they sell bakeware with nonstick interior and exterior made with a special sapphire-reinforced blend that is triple coated. NOTE: Color may vary from the photo above.
Prize 4: An Assorted Baking Box from Sweets & Treats
Make Sweets & Treats your one-stop shop for all your holiday sprinkle needs. In addition to fun, festive and colorful sprinkles, Sweets & Treats offers cupcake liners, edible glitters, sugars, and more.
Founded in 2010 by Shannon Harvey out of an industry need for bold, bright cupcake liners and baking supplies that are the life of the party! Based in Louisiana, Sweets & Treats is a designer cupcake liner manufacturer and party supply company that creates exclusive greaseproof cupcake liners, sprinkles, sprinkle mixes, paper straws, and other baking supplies.
Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Giveaway open to US Residents only who are 18 years of age or older to enter the giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry.
Friday Christmas Cookie Recipes
- Chocolate Bonbon Cookies by That Recipe
- Chocolate Caramel Shortbread Cookies by West Via Midwest
- Chocolate Espresso Icebox Cookies by Leftovers Then Breakfast
- Chocolate-Dipped Orange Logs by Eat Move Make
- Christmas Magic Bars by Devour Dinner
- Christmas Monster Cookies by Cheese Curd In Paradise
- Cranberry Pecan Oatmeal Cookies by Blogghetti
- Frosted Eggnog Cookie Bars by Family Around the Table
- Grinch Heart Thumbprint Cookies by The Spiffy Cookie
- Holiday Everything Cookies by Frugal & Fit
- Honey Walnut Cookies by Books n’ Cooks
- Kahlua Mudslide Cookies by Daily Dish Recipes
- Lavender Snickerdoodles by Palatable Pastime
- Linzer Cookies by Lemon Blossoms
- Little Monster Cookie Bites by Jersey Girl Cooks
- Maple Sugar Cookies by Karen’s Kitchen Stories
- Mocha Chocolate Chunk Cookies by Making Miracles
- Mocha Sandies by Cindy’s Recipes and Writings
- Pecan Pie Cookies by A Day in the Life on the Farm
- Peppermint Bark Surprise Cookies by Our Sutton Place
- Pinwheel Cookies by Simply Inspired Meals
- Poppy Seed Shortbread by A Kitchen Hoor’s Adventures
- Sadie’s Double Pecan Butter Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Small Batch Pecan Fingers by Art of Natural Living
- Soft & Chewy Molasses Cookies by Sweet Beginnings
- Spiced Holiday Cutouts by Jolene’s Recipe Journal
- Toasted Pecan Snowball Cookie Recipe by Swirls of Flavor
- White Chocolate Dipped Ginger Molasses Cookies by Hezzi-D’s Books and Cooks
