-
1
Melt 1/4 cup butter and 2 squares chocolate in 1-quart heavy saucepan over low heat, stirring constantly, until melted.
-
2
Remove from heat; stir in 1/2 cup sugar and 1/2 teaspoon extract.
-
3
Add egg and orange liqueur to chocolate mixture; stir until well mixed.
-
4
Stir in 3 tablespoons flour until well mixed.
-
5
Transfer to bowl.
-
6
Cover; refrigerate.
-
7
Combine 1 cup butter, cream cheese, 1/2 cup sugar and 2 teaspoons extract in bowl.
-
8
Beat at medium speed, scraping bowl often, until creamy.
-
9
Add flour and salt; beat at low speed until well mixed.
-
10
Divide dough in half.
-
11
Shape each half into a ball; flatten slightly.
-
12
Wrap each in plastic food wrap; refrigerate 1 hour or until firm.
-
13
Heat oven to 350F.
-
14
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
-
15
Cut with 2 1/2-inch round cookie cutter.
-
16
Place 1 inch apart onto ungreased cookie sheets.
-
17
Beat egg white and water with fork in bowl.
-
18
Spoon 1/2 teaspoon chocolate mixture onto center of each cookie.
-
19
Brush edge of dough with egg white mixture.
-
20
Bring up three sides of dough circle, nearly covering filling and forming triangle.
-
21
Firmly pinch corners of triangle together.
-
22
Bake 12-14 minutes or until edges begin to brown.
-
23
Cool 1 minute on cookie sheets.
-
24
Remove to cooling rack.
-
25
Cool completely.
-
26
Place 2 squares chocolate and shortening in 1-quart saucepan.
-
27
Cook over low heat, stir occasionally, until smooth.
-
28
Drizzle over cooled cookies; let stand until set.
-
29
Store between sheets of waxed paper in container with tight-fitting lid.
