Chocolate-Dipped Orange Shortbread Hearts

Instructions

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 with a 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.

Author's Comments

Cookies keep chilled, in an airtight container, 4 days. Yum!

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