Categories: Cookies 
      Yield: 1 servings 
  
      8 tb Butter(1 stick)soft                      Finely chopped 
    1/2 c  Light Brown Sugar               1 3/4 c  Flour 
      2 tb Orange Peel Grated                       Glaze: 
    1/4 ts Salt                            1 1/2 c  Powdered sugar 
      1    Egg                                 2 tb Orange Juice 
      1 oz Semisweet Chocolate,very            4 tb 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 6-inch 
  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 1/4 inch thick, sprinkle with flour once during rolling. 
  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. 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 8-10 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 315-786-1120