If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees, with racks onupper and lower thirds. On a piece ofparchment paper, pat out dough to 1/2inch thick. Sprinkle zest evenly over top;knead to incorporate.Transfer to a cookiepress; pipe shapes, about 1 inch apart,onto ungreased baking sheets.

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  • Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway through, until edges are lightgolden, about 15 minutes. Transfer towire racks to cool completely.

  • Set a small heatproof bowl over a panof simmering water; add half the chocolateto bowl, and stir until melted andsmooth. Add the remaining chocolate;remove bowl from heat. Stir until smooth.Transfer chocolate to a pastry bag fittedwith a very small (less than 1/16 inch) plainround tip, such as Wilton #1.

  • Transfer cookies to a sheet of parchmentpaper. Pipe chocolate in a zigzagpattern over tops. Let stand until chocolatehas set.

Cook's Notes

If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration. Store in airtight containersat room temperature, up to 5 days.

Reviews (1)

Rating: Unrated
12/23/2008
I'm wondering if there are errors in this recipe. The Basic Sugar-Cookie Dough calls for 2 TBS of vanilla. I used 1 TBS, and it was pretty strong. Then, for these cookies add a TBS of orange zest, too? I used 1 tsp of nutmeg and 1 tsp of cinnamon to counteract the vanilla. Then I used 1 tsp of orange zest and 1/2 tsp of orange extract. The dough tastes ok. In n n n n n ll bake it today. Doctoring a recipe this much is unexpected. Any thoughts?