½ cup butter, softened
¼ cup sugar
1 large egg
½ t orange extract
1½ cups all-purpose flour
4 squares (1 oz each) semisweet chocolate
Finely grate colored portion of orange peel using bell grater or hand held grater. Measure 2 T orange peel; set aside.
Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg, orange extract and grated peel until well blended, scraping down side of bowl once.
Gradually add flour. Beat at low speed until well blended, scraping down side of bowl occasionally. Stir in additional flour with spoon to form soft dough. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
Preheat oven to 400°F Grease cookie sheets; set aside.
Unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to ¼" thickness. Cut dough into 2x1" bars. Place bars 2" apart on prepared cookie sheet.
Gently press dough trimmings together; reroll and cut out more cookies. (Rerolled dough will produce slightly tougher cookies than first rolling.)
Bake 10 minutes or until lightly browned. Remove cookies with spatula to wire rack; cool completely.
Melt chocolate in 1 cup glass measure in microwave at MEDIUM (50% power) 3 to 4 minutes stirring occasionally. Dip one end of each cookie into chocolate, coating ½ way up side. Scrape excess chocolate on bottom of cookie back into cup. Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.
Store tightly covered between sheets of waxed paper at room temperature.
Makes about 2½ dozen bars