|Softened butter||125 Gram (1/2 cup, generous)|
|Light brown sugar||125 Gram (7/8 cup)|
|Semi sweet chocolate||4 Ounce (100 g, good quality)|
|Salt||1 Pinch (large pinch)|
|Oranges||2 , grated rind|
|Flour||200 Gram (1 1/2 cups)|
|Powdered sugar||100 Gram (1 cup)|
|Orange juice||3 Tablespoon|
On a work slab, cream the butter with the sugar and finely grated chocolate.
Add the egg, salt, and grated rind of 1 orange, then sift the flour over the mixture.
Quickly knead to a smooth short dough and let it rest in the refrigerator, covered with aluminum foil, about 2 hours.
Roll out the dough about 1/8 inch (4 mm) thick.
Preheat the oven to 400°F. (200°C).
Cut out cookies about 2 inches (5 cm) in diameter, with crinkled edges, and place on an unbuttered baking sheet, leaving space in between (the cookies will spread a bit in baking).
Bake on the center shelf until brown and crisp, about 8-10 minutes.
Remove cookies from the baking sheet while still warm and allow to cool.
Beat the powdered sugar with the orange juice to form a thin icing mixture.
Ice the top of the cookies and sprinkle with the remaining orange rind.