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LOCATION: Recipes >> German >> Orangenplaetzchen

Print this Recipe    Orangenplaetzchen


8 tablespoon butter, softened
1/2 cup light brown sugar
2 tablespoon Orange peel grated
1/4 ts salt
1 egg
1 oz semisweet chocolate, very finely chopped
1 3/4 cups flour

1 1/2 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 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.


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