Pistachio Orange Drops

Cream butter and sugar until light and fluffy. Gradually add flour and mix well. Set aside 3 tablespoons pistachios for topping; stir remaining pistachios and orange peel into dough.

Roll into 1-inch balls. Place 1 1/2 inches apart on ungreased baking sheet. Bake for 9 minutes. Remove to wire racks and cool.

Melt white chocolate chips. Dip each cookie halfway, allowing excess to drip off. Sprinkle reserved pistachios on top.

Yields about 4 1/2 dozen cookies,

— Submitted by Gail Calloway of Hagerstown; recipe reprinted courtesy of Tasteofhome.com