zest of one orangeplaced on a paper towel lined plate
Instructions
Preheat oven to 325°F.
In a medium bowl combine the flour and salt. Set aside.
In a large mixing bowl combine the butter and sugar and beat with a mixer until light and creamy. Add the whole eggs, egg white and vanilla. Beat on medium-high until light and fluffy. Gradually add the flour mixture and beat on low until combined.
Prepare two sheets of parchment paper marked on the back with 3 rows of lines 2 inches wide, and 1 inch apart, then turn the paper over and place it on a baking sheet. Scoop the batter into a pastry bag or large Ziploc bag with a ½-inch hole cut at the end. Pipe the batter into 2-inch long strips about ¾ inch wide and 1 inch apart.
Bake for 15-18 minutes or until the edges are lightly browned. Remove from the oven and rest the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool.
Match up the cookie halves in pairs of similar shape and size.
Place the dark chocolate chips over a double boiler until melted and smooth. Remove from the heat and cool for about 10 minutes.
Spoon the melted chocolate onto one cookie half and sprinkle with a pinch of orange zest. Gently press the other half on top and set on a rack until the chocolate is set. Repeat with the remaining cookies. Store in an airtight container.
Notes
Recipe adapted from Food52 posted by Carey Nershi
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.