Chocolate-Dipped Orange Logs

Combine flour and salt in medium bowl. Beat butter in large bowl with electric mixer at medium speed until smooth. Gradually beat in sugar; increase speed to high and beat until light and fluffy. Beat in eggs, 1 at a time, blending well after each addition. Beat in orange peel (or cutie zest) and vanilla until blended. Gradually stir in flour mixture until blended. (Dough will be slightly crumbly)

Gather dough together and press gently to form a ball. Flatten into disk; wrap in plastic wrap and refrigerate 2 hours or until firm. (Dough can be prepared one day in advance and refrigerated overnight)

Preheat oven to 350° Shape dough into 1-inch balls. Roll balls on flat surface with fingertips to form 2-3 inch long logs about 1/2 inch thick. Place logs 1 inch apart on parchment lined or silicone mat lined, baking sheets.

Bake 16-18 minutes. (Check after 12) Cookies will feel soft and look white on top; they will become crisp when cool. Transfer to wire racks to cool completely.

Place chocolate chips and vegetable oil in microwave safe bowl. Set power for 50%. Set time for 3 minutes. After 3 minutes check chocolate to see if it is melting. If so stir until the chocolate is smooth. If it is not melted repeat process for 1 minute. Check again and stir until the chocolate is smooth and ready for dipping. Dip one end of each cookie in chocolate, shaking off excess. Roll chocolate-covered ends in pecans. Place on waxed paper or silicone mat lined cookie sheets and let stand until chocolate is set, or refrigerate about 5 minutes to set chocolate. Store in airtight container.

Makes about 36 cookies