CASHEW GINGER COOKIE TWISTS

Cashew Ginger Cookie Twists image

Here's a fun cookie for a party or cookie exchange. After the white chocolate sets, you can dip the other side of the twists into melted dark chocolate and sprinkle with orange zest or finely chopped cashews. -Carole Holt, St. Paul, Minnesota

Provided by Taste of Home

Time 1h5m

Yield 40 cookies.

Number Of Ingredients 11

Ingredients

3/4 cup butter, softened
1/3 cup confectioners' sugar
1-1/2 teaspoons grated orange zest
1/4 teaspoon ground ginger
1 large egg, room temperature
3/4 teaspoon vanilla extract
2 cups all-purpose flour, divided
1/2 cup honey-roasted cashews
1-1/2 cups white baking chips
1 tablespoon shortening
1/3 cup finely chopped crystallized ginger

Steps:

Beat first 4 ingredients until blended; beat in egg and vanilla. Place 1/4 cup flour and cashews in a food processor; pulse until cashews are ground. Add remaining 1-3/4 cup flour; pulse to blend. Gradually beat flour mixture into butter mixture. , Divide dough in half; shape each into a 10-in.-long log. Wrap and refrigerate until firm, about 1 hour., Preheat oven to 375°. Unwrap and cut each log into twenty 1/2-in. slices. Roll each slice into an 8-in. rope; shape each into a pretzel. Place 2 in. apart on ungreased baking sheets., Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Dip tops of cookies in baking chips; sprinkle with crystallized ginger. Let stand until set.

Nutrition Facts : Calories 113 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 42mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.