In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar; beat until combined. Beat in egg, vanilla, baking powder, and salt until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and orange peel.Advertisement
Shape dough into 1-inch balls. Roll balls in the 1/4 cup sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Use the bottom of a glass to flatten each ball to 1/4-inch thickness.
Bake in a 375 degree F oven for 6 to 8 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. Dip each cooled cookie halfway into Chocolate Glaze. Place cookies on a large waxed-paper lined baking sheet and refrigerate about 15 minutes or until chocolate is set. To store, layer between sheets of waxed paper in airtight container. Store in refrigerator up to 3 days or undipped cookies up to 3 months. Makes 50 cookies.
In a small saucepan combine semisweet chocolate pieces, butter, and light-colored corn syrup. Cook and stir over medium heat until chocolate is melted and smooth. Remove from heat. Pour into a 1-cup glass measuring cup.
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze undipped cookies for up to 3 months. Thaw cookies; dip in Chocolate Glaze.