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Foodgeek: |
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Rating: |
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Servings: |
2 dozen |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup all-purpose flour
1 tbsp. freshly grated orange zest
3/4 tsp. salt
1 stick unsalted butter, softened
1 tsp. fresh orange juice
3/4 cup plus 2 tbsp. Confectioners' sugar
6 oz. fine-quality bittersweet chocolate, chopped
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Directions:
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Preheat oven to 325°F. In a bowl whisk together flour, zest, and salt. In another bowl with an electric mixer beat butter, juice, and confectioners' sugar until light and fluffy and beat in flour mixture until a dough is just formed. Pat dough into a disk and chill, wrapped in plastic wrap, 30 minutes, or until firm. On a lightly floured surface with a floured rolling pin, roll dough into a 13x12-inch rectangle (about 1/3-inch thick). Cut out cookies witha 3-1/2 to 4-inch heart-shaped cutter dipped in flour and arrange l-inch apart on baking sheets. Using dough scraps, roll and cut out more cookies in same manner. Bake shortbread in batches in middle of oven 10-15 minutes, or until pale golden, and cool completely on baking sheets on racks. Carefully transfer cookies to a platter.
In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth. Pour warm chocolate onto a plate and dip in half of top side of each cookie, transferring cookies, chocolate sides up, to a wax-paper-lined tray. Chill cookies until chocolate is hardened.
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Cookies keep chilled, in ana irtight container, 4 days. Yum!
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