Cashew Ginger Cookie Twists

• 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

1. Beat first four 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 flour; pulse to blend. Gradually beat flour mixture into butter mixture.
2. Divide dough in half; shape each into a 10-in.-long log. Wrap and refrigerate until firm, about 1 hour.
3. Preheat oven to 375u0b0. 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
4. .
5. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
6. 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.

butter, sugar, orange zest, ground ginger, egg, vanilla, flour, honey, white baking chips, shortening, ginger

Taken from www.tasteofhome.com/recipes/cashew-ginger-cookie-twists/ (may not work)