---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies
       Yield: 1 servings
       8 tb Butter (1 stick)soft
     1/2 c  Light Brown Sugar
       2 tb Orange Peel Grated
     1/4 ts Salt
       1    Egg
       1 oz Semisweet Chocolate,very
            Finely chopped
   1 3/4 c  Flour
   1 1/2 c  Powdered sugar
       2 tb Orange Juice
       4 tb 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.