- Exported from MasterCook
Chocolate-Dipped Orange Shortbread Hearts
Recipe By : Susan Moyers Porter <sporter
1 Preparation Time :
Categories : Cookies
Amount Measure Ingredient -- Preparation Method -- -- --
1 cup all-purpose flour
1 tablespoon freshly grated orange zest
3/4 teaspoon salt
1 stick unsalted butter,softened
1 teaspoon fresh orange juice
3/4 cup 2 tablespoons confectioners' sugar
6 ounces fine-quality bittersweet chocolate
(not unsweetened) , chopped
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
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
4 days. About l
Yum! - - - - - - - - - - - - - - - - - -