1 1/2 c All-purpose flour
1/2 c Sifted powdered sugar
2/3 c Butter (no substitutes)
1/2 To 1 teaspoon finely
-shredded orange peel
3/4 c Miniature semisweet
-chocolate pieces
Granulated sugar
Stir together flour and powdered sugar in a medium mixing bowl. Using
a pastry blender, cut in butter till mixture resembles fine crumbs
and starts to cling together. Stir in chocolate pieces and orange
peel. Form mixture into a ball and knead till smooth.
Shape dough into 1 1/4 inch balls. Place 2 inches apart on an
ungreased cookie sheet. Using the bottom of a glass dipped in
granulated sugar, slightly flatten balls to 1/2 inch thickness.
Bake in a 350?F oven for 10 to 12 minutes or till the bottoms just
start to brown. Cool on cookie sheet for 1 minute. Remove cookies
and cool on wire rack. Place in a airtight container, and store at
room temperature up to 3 days. Makes about 28 Note: To make ahead,
bake cookies as directed; cool completely. Place in a freezer
container or bag and freeze up to 1 month. Thaw in container for 15
minutes before serving.
Yields
28 Servings