INGREDIENTS

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.

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