Chocolate-Dipped Orange Shortbread Hearts
- 1 cup all-purpose flour
- 1 tbsp. freshly grated orange zest
- 3/4 tsp. salt
- 1 stick unsalted butter, softened
- 1 tsp. fresh orange juice
- 3/4 cup Confectioners' sugar
- 2 tbsp. Confectioners' sugar
- 6 oz. fine-quality bittersweet chocolate, chopped
- Preheat oven to 325F.
- 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 13x12-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 chocolate 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.
flour, freshly grated orange zest, salt, unsalted butter, orange juice, confectioners, confectioners, finequality bittersweet chocolate
Taken from www.foodgeeks.com/recipes/2030 (may not work)