Recipe: Magnolia Bakery's Chocolate-Covered Log Cookies

CHOCOLATE-COVERED LOG COOKIES

1 cup unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
FOR DECORATING THE COOKIES:
12 ounces semisweet chocolate, melted
1 cup nuts, finely chopped

In a large bowl, cream the butter until smooth, about 3 minutes. Gradually beat in the sugar and cream until fluffy. Beat in the eggs, one at a time. Stir in the grated orange peel and the vanilla extract until well combined. Gradually add the flour until blended (dough will be crumbly).

Make a ball with the dough, flatten it, and then wrap it in plastic and place in refrigerator for at least 1 hour (can be refrigerated overnight).

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Remove the dough from the refrigerator and let soften for 5 to 10 minutes.

Taking small pieces of dough, roll them into balls and then 3-inch logs. Place logs onto ungreased cookie sheets, leaving several inches between for expansion.

Bake for 10 to 12 minutes or until lightly golden. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

TO DECORATE THE COOKIES:
Meanwhile, melt the chocolate. When the cookies have cooled for about 15 minutes, dip them halfway in the chocolate, then roll in the chopped nuts. Allow them to set for 15 minutes before serving.

Makes about 2 1/2 dozen (2 per serving)
Adapted from source: The Magnolia Bakery Cookbook by Jennifer Appel and Allysa Torey