| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Gourmet/bon, January 199 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
All-purpose flour |
| 2 |
tb |
Cornstarch |
| 1/8 |
ts |
Double-acting baking powder |
| 1 |
|
Stick unsalted butter; softened (1/2 cup) |
| 1/3 |
c |
Confectioners' sugar |
| 1 |
lg |
Egg; separated, the |
|
|
; white at room |
|
|
; temperature |
| 2 |
tb |
Freshly grated orange zest |
| 1/4 |
ts |
Vanilla |
| 1 |
tb |
Fresh orange juice |
|
|
Granulated sugar for sprinkling the |
|
|
; cookies |
| 2 |
oz |
Bittersweet or semisweet chocolate; melted and cooked |
|
|
; slightly |
INSTRUCTIONS
Into a large bowl sift together the flour, the cornstarch, the baking
powder and a pinch of salt. In a bowl with an electric mixer cream
together the butter and the confectioners' sugar until the mixture is
light and fluffy, beat in the yolk, the zest, the vanilla, and the
orange juice, and stir in the flour mixture well. In a bowl beat the
white until it forms soft peaks and fold it gently but thoroughly
into the mixture. (The batter will have the consistency of soft
dough.) Transfer the batter to a pastry bag fitted with a decorative
ribbon tip and onto the buttered baking sheet pipe 1 1/2-inch lengths
1 inch apart. Sprinkle the lengths with the granulated sugar and bake
the cookies in the middle of a preheated 350°F. oven for 10 to 12
minutes, or until the edges are golden. Transfer the cookies to racks
and let them cool until they can be handled. Dip 1 end of each cookie
into the chocolate and let the cookies dry completely on the racks.
Makes about 36 cookies.
Gourmet January 1990
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