Ingredients
3/4 cup butter, softened1/2 cup sugar1 large egg4 teaspoons grated orange zest1/2 teaspoon vanilla extract2 cups all-purpose flour3/4 teaspoon salt1/4 cup semisweet chocolate chips2 ounces white baking chocolate, choppedChocolate, red and pink sprinkles
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
Divide dough in half. Shape into a ball, then flatten into a disk. Wrap each in plastic wrap and refrigerate for 1 hour or until firm.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 13-15 minutes or until edges are golden brown. Remove to wire racks to cool completely.
In a microwave, melt chocolate chips; stir until smooth. Repeat with white chocolate. Frost half of the cookies with semisweet chocolate and the remaining half with white chocolate. Immediately decorate as desired with sprinkles. Let stand until set. Store in an airtight container.
