Chocolate-Dipped Orange Shortbread Hearts

Ingredients

Directions

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.