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1
Cream butter, sugar, orange peel, and salt in the mixer at high speed for 1 to 2 minutes, untill light and fluffy.
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2
Add the egg and beat 1 minute more at medium speed.
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3
Add the chocolate and the flour and beat at low speed just enough to combine.
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4
Divide the dough, flatten each half into a 6 inch circle, wrap in plastic wrap and chill for at least 2 hours or, better yet, overnight.
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5
When ready to proceed, preheat oven to 375F (190C).
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6
Roll out each circle of dough, one at a time, between sheets of lightly flowered waxed paper until scant 1/4 inch thick, sprinkle with flour once during rolling.
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7
Carefully pel off the top piece of paper and, using 2 1/2 inch round cutters, cut the dough-still on the bottom sheet of wax paper- into rounds but do not lift from paper.
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8
Slide the paper of dough on a cookiesheet and set in the freezer for 5 minutes.
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9
Than use small spatula to remove the cookies and space 1 inch apart on a lightly greased baking sheet.
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10
Bake the cookies in the middle of the oven for 8 to 10 minutes, or until lightly browned on the edges.
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11
Transfer at once to wire racks.
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12
For the glaze, whisk the powdered sugar with the juices until smooth.
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13
Using pasrty brush, brush the glaze on the still warm cookies.
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14
As soon as glaze is hard you can store them with waxpaper between the layers in airtight containers.
