Chocolate-dipped orange shortbread hearts

 
                 Chocolate-Dipped Orange Shortbread Hearts
 
 Recipe By     : Susan Moyers Porter 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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