Over-baked and Cracked Cookies
re-rolling results in tough, dry cookies.
A dark colored cookie sheet may result
in overbaked cookies; us a shiny aluminum cookie sheet.
Oven temperatures that are set too high
may also result in overbaked cookies.
2 C. all-purpose flour
1/2 t. salt
2 T. cornstarch
1/2 lb. unsalted butter
1/4 C. confectioners' sugar
4 oz, semisweet chocolate, finely chopped
1 t. vegetable shortening.
Preheat oven to 350° F. Sift flour, cornstarch and salt onto a sheet of waxed
Using a hand mixer set on high speed, cream butter and sugar together in
medium-sized bowl until light and fluffy, about 2 minutes.
Grate zest from orange, add to creamed mixture. Squeeze juice and add 1
tablespoon to mixture. Add flour and work into creamed mixture until a firm,
smooth dough has formed, adding a little more juice if necessary to incorporate
all the flour.
Spoon mixture into a pastry bag fitted with a large star tube and pipe 2-inch
lengths onto greased baking sheets. Bake in preheated oven for 15 minutes, or
until lightly golden and firm. Remove and allow cookies to cool for 1 minute on
sheets before transferring to a wire rack to cool completely.
Melt the chocolate and shortening in a bowl placed over a pan of very hot water,
stirring occasionally until melted. Tilt bowl so the melted chocolate collects
in one corner. Dip an end of each cookie in the chocolate and place on waxed
paper to dry.
The plain cookies can be stored in an airtight container for up to two weeks,
but once dipped, eat within a couple of days.
Makes about 60 cookies.