Recipe - Orangenplaetzchen

8 tablespoon Butter(1 stick)soft
One half cup Light Brown Sugar
2 tablespoon Orange Peel Grated
One fourth teaspoon Salt
1 Egg
1 ounce Semisweet Chocolate,very
Finely chopped
1 Three fourths cup Flour
Glaze:
1 One half cup Powdered sugar
2 tablespoon Orange Juice
4 tablespoon Lemon Juice

Cream butter, sugar, orange peel, and salt in the mixer at high speed
for 1 to 2 minutes, untill light and fluffy. Add the egg and beat 1
minute more at medium speed. Add the chocolate and the flour and beat
at low speed just enough to combine. Divide the dough, flatten each
half into a 6inch circle, wrap in plastic wrap and chill for at
least 2 hours or, better yet, overnight. When ready to proceed,
preheat oven to 375 F. Roll out each circle of dough, one at a time,
between sheets of lightly flowered waxed paper until scant One fourth inch
thick, sprinkle with flour once during rolling. Carefully pel off the
top piece of paper and, using 2 One half inch round cutters, cut the
doughstill on the bottom sheet of wax paper into rounds but do not
lift from paper. Slide the paper of dough on a cookiesheet and set in
the freezer for 5 minutes. Than use small spatula to remove the
cookies and space 1 inch apart on a lightly greased baking sheet.
Bake the cookies in the middle of the oven for 810 minutes, or until
lightly browned on the edges. Transfer at once to wire racks. For the
glaze: whisk the powdered sugar with the juices until smooth. Using
pasrty brush, brush the glaze on the still warm cookies. As soon as
glaze is hard you can store them with waxpaper between the layers in
airtight containers.

From: Brigitte Sealing, Cyberealm BBS Watertown NY 3157861120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip