| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Choco2 | 1 | servings | ||
INGREDIENTS
| 1 | c | All-purpose flour |
| 1 | tb | Freshly grated orange zest; (from about 2 n |
| 3/4 | ts | Salt |
| 1 | Stick unsalted butter; softened | |
| 1 | ts | Fresh orange juice |
| 3/4 | c | + 2 tablespoons confectioners' sugar |
| 6 | oz | Fine-quality bittersweet chocolate |
| (not unsweetened); chopped |
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 13- by 12-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 chocolat 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. Cookies keep chilled, in an airtight container, 4 days. About l2 cookies. Yum! Recipe by: Susan Moyers Porter <sporter@roux.com> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“You can spurn God’s love for only so long”