Chocolate-Dipped Orange Shortbread Hearts

1. 1

   Preheat oven to 325F.

2. 2

   In a bowl whisk together flour, zest, and salt.

3. 3

   In another bowl with an electric mixer beat butter, juice, and confectioner's sugar until light and fluffy and beat in flour mixture until a dough is just formed.

4. 4

   Pat dough into a disk and chill, wrapped in plastic wrap, 30 minutes, or until firm.

5. 5

   On a lightly floured surface with a floured rolling pin roll dough into a 13- by 12-inch rectangle (about 1/3 inch thick).

6. 6

   Cut out cookies with a

7. 7

   3 1/2- to 4-inch heart-shaped cutter dipped in flour and arrange 1 inch apart on baking sheets.

8. 8

   Using dough scraps, roll and cut out more cookies in same manner.

9. 9

   Bake shortbread in batches in middle of oven 10 to 15 minutes, or until pale golden, and cool completely on baking sheets on racks.

10. 10

    Carefully transfer cookies to a platter.

11. 11

    In a double boiler or in a metal bowl set over pan of barely simmering water melt chocolate, stirring until smooth.

12. 12

    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.

13. 13

    Chill cookies until chocolate is hardened.

14. 14

    Cookies keep, chilled, in a airtight container 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.