If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration.
- Yield: Makes about 2 dozen
Source: Martha Stewart Living
- 1/4 recipe Basic Sugar-Cookie Dough
- 1 tablespoon finely grated orange zest
- 2 ounces bittersweet chocolate, finely chopped
Preheat oven to 350 degrees, with racks on
upper and lower thirds. On a piece of
parchment paper, pat out dough to 1/2
inch thick. Sprinkle zest evenly over top;
knead to incorporate.Transfer to a cookie
press; pipe shapes, about 1 inch apart,
onto ungreased baking sheets.
Bake cookies in upper and lower thirds
of oven, switching positions of sheets
halfway through, until edges are light
golden, about 15 minutes. Transfer to
wire racks to cool completely.
Set a small heatproof bowl over a pan
of simmering water; add half the chocolate
to bowl, and stir until melted and
smooth. Add the remaining chocolate;
remove bowl from heat. Stir until smooth.
Transfer chocolate to a pastry bag fitted
with a very small (less than 1/16 inch) plain
round tip, such as Wilton #1.
Transfer cookies to a sheet of parchment
paper. Pipe chocolate in a zigzag
pattern over tops. Let stand until chocolate
has set. Store in airtight containers
at room temperature, up to 5 days.