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1 dozen
suggest servings
| 1 | cup | flour, all-purpose | |
| 1 | tablespoon | orange zest | freshly grated |
| 3/4 | teaspoon | salt | |
| 1 | stick | butter | unsalted,softened |
| 1 | teaspoon | orange juice | fresh |
| 3/4 | cup | powdered sugar | |
| 2 | tablespoons | powdered sugar | |
| 6 | ounces | chocolate, bittersweet | chopped |
Preheat oven to 325 degrees 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 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.
Cookies keep chilled, in an airtight container, 4 days.
| % Daily Value* | |
| Total Fat 33.0g | 50% |
| Saturated Fat 20.0g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 609mg | 25% |
| Total Carbohydrate 71.0g | 24% |
| Dietary Fiber 3.0g | 11% |
| Sugars 43.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 14% | Vitamin C | 4% | |
| Calcium | 2% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This dish is fast and easy to make and tastes fantastic!
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