1 cup (2 sticks) unsalted butter, softened
½ cup sugar
1 egg yolk
1 teaspoon vanilla
2 cups all-purpose flour
For the orange filling:
½ cup (1 stick) butter (no substitutes)
2 cups confectioners' sugar, sifted
1 ½ teaspoons orange extract
For the dipping chocolate:
4 squares semisweet chocolate and 2 tablespoons butter, melted together
1 cup finely chopped nuts (optional)
Cream butter and sugar. Beat in egg yolk and vanilla and gradually add flour to make a workable dough. Make small balls and place 1 inch apart on baking sheet lined with parchment paper. With a glass dipped in sugar (for each cookie), flatten into circles. Bake at 350 degrees for about 8 minutes, or until firm and just lightly browned on the bottom. Remove to wire racks and cool completely.
To make filling: Mix together the butter, confectioners' sugar and orange extract and refrigerate until firm but still spreadable.
When ready to assemble, spread orange filling on one cookie, put another cookie on top and dip about one-quarter to one-half of cookie into melted chocolate. Dip into chopped nuts, if using, and place on waxed paper to harden.
Yield: Makes 2 dozen.
Submitted by Sonja Lee Sindell, Clearwater