---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Orangenplaetzchen
 Categories: Cookies
      Yield: 1 Batch
 
    1/2 c  Butter; soft
    1/2 c  Light brown sugar
      2 tb Orange zest; grated
    1/4 ts Salt
      1    Egg
      1 oz Semisweet chocolate; very
           - finely chopped
  1 3/4 c  Flour
           Glaze:
  1 1/2 c  Powdered sugar
      2 tb Orange juice
      4 tb Lemon juice
 
  Cream butter, sugar, orange peel, and salt in the mixer at high
  speed for 1 to 2 minutes, until 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" thick, sprinkle with flour once during
  rolling. Carefully peel off the top piece of paper and, using
  2-1/2" 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.
  Then use small spatula to remove the cookies and space 1" 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.

  Glaze:

  Whisk the powdered sugar with the juices until smooth. Using pastry
  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.
 
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