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Chocolate-Dipped Orange Shortbread Hearts
Recipe By : Susan Moyers Porter
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
1 tablespoon freshly grated orange zest (from about 2 n
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
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!
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