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Chocolate-Dipped Orange Cardamom Pecan Cookies

These cookies are as delicious as they sound. Whip up a batch for your next family holiday dinner, office luncheon, or just for you. Best enjoyed on Saturdays with tea and a good book. Mmmm, cookies.

Prep Time

Servings

1 cup pecans, toasted and finely chopped (250 mL)

2 cups all-purpose flour (500 mL)

2 tsp ground cardamom (10 mL)

zest of 2 large oranges (2)

1/2 tsp salt (2 mL)

1 cup non-hydrogenated canola margarine (250 mL)

1 cup icing sugar, sifted (250 mL)

2 eggs whites (2)

½ tsp vanilla extract (2 mL)

Glaze

1 cup semi-sweet chocolate chips (250 ml)

2 tsp canola oil (10 mL)

Preheat oven to 350 °F (175°C). Toast pecans on baking sheet for 6 minutes, or until lightly toasted.
In a large bowl, combine flour, pecans, cardamom orange zest and salt. Set aside.
In another large bowl using an electric mixer on medium speed, beat margarine, icing sugar, egg whites, and vanilla until light and creamy, about 2 minutes. On a low speed, gradually add flour mixture, mixing until blended.
Wrap and chill dough in freezer until firm, approximately 3 hours.

*Note: dough can be made and frozen one day ahead.

When ready to bake, preheat oven to 325°F (160°C).Form dough into 1 inch (2.5 cm) balls. Place balls on a parchment-lined baking sheet 2” (5 cm) apart and use fork to press flat. Bake for 18-22 minutes, until golden around edges.
Let cool for 5 minutes on baking sheet and then transfer to wire rack to completely cool. Repeat with second batch of cookies.

Glaze

In a saucepan over low heat, add chocolate and oil, stirring until chocolate is melted and mixture is smooth. Dip half of each cookie in chocolate mixture. Place on parchment or waxed paper and set aside until chocolate hardens, about 1 hour (or place in refrigerator to speed up hardening).

Ingredients

1 cup pecans, toasted and finely chopped (250 mL)

2 cups all-purpose flour (500 mL)

2 tsp ground cardamom (10 mL)

zest of 2 large oranges (2)

1/2 tsp salt (2 mL)

1 cup non-hydrogenated canola margarine (250 mL)

1 cup icing sugar, sifted (250 mL)

2 eggs whites (2)

½ tsp vanilla extract (2 mL)

Glaze

1 cup semi-sweet chocolate chips (250 ml)

2 tsp canola oil (10 mL)

Did you know?

Canola oil has half the saturated fat of soybean and olive oil, and is a rich source of vitamins E and K.

Did you know?

Canola was developed in Canada in the 1970s? Its very name is a contraction of “Canadian” and “ola”, signifying oil.

Directions

Preheat oven to 350 °F (175°C). Toast pecans on baking sheet for 6 minutes, or until lightly toasted.
In a large bowl, combine flour, pecans, cardamom orange zest and salt. Set aside.
In another large bowl using an electric mixer on medium speed, beat margarine, icing sugar, egg whites, and vanilla until light and creamy, about 2 minutes. On a low speed, gradually add flour mixture, mixing until blended.
Wrap and chill dough in freezer until firm, approximately 3 hours.

*Note: dough can be made and frozen one day ahead.

When ready to bake, preheat oven to 325°F (160°C).Form dough into 1 inch (2.5 cm) balls. Place balls on a parchment-lined baking sheet 2” (5 cm) apart and use fork to press flat. Bake for 18-22 minutes, until golden around edges.
Let cool for 5 minutes on baking sheet and then transfer to wire rack to completely cool. Repeat with second batch of cookies.

Glaze

In a saucepan over low heat, add chocolate and oil, stirring until chocolate is melted and mixture is smooth. Dip half of each cookie in chocolate mixture. Place on parchment or waxed paper and set aside until chocolate hardens, about 1 hour (or place in refrigerator to speed up hardening).

Nutritional Analysis

Calories

204

Total Fat

14.6 g

Saturated Fat

2.8 g

Cholesterol

0 mg

Sodium

75 mg

Carbohydrates

18 g

Fiber

1.3 g

Sugar

8.6 g

Protein

2.4 g

Potassium

66 mg

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When you get to know Canadian Canola, you just might fall in love.