4 cups all purpose flour
1/2 teaspoons salt
1 1/2 cups unsalted butter, softened
1 cup sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon grated orange zest
Yellow food coloring (optional)
2 cups chocolate chips
1 tablespoon vegetable shortening
1. Combine the flour and salt in a medium bowl.
2. Beat the butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 3 minutes. Add the egg, vanilla, orange zest, and 1/4 teaspoon yellow food coloring (optional), beating until well combined. Gradually add the flour mixture on low speed, scraping down the sides of the bowl, until just blended. Turn the dough out onto a floured work surface and knead a few times to gather into a ball. Divide the dough into quarters. Roll out each piece between 2 sheets of waxed paper to a scant 1/4-inch thickness. Transfer to a cookie sheet and repeat with the remaining pieces of dough. Refrigerate at least 1 hour or overnight.
3. Preheat oven to 350°F. Line several cookie sheets with parchment paper. Remove one sheet of rolled cookie dough from the refrigerator at a time. Allow the dough to soften slightly, about 5 minutes. Use a 3-inch cupcake cookie cutter to cut out as many shapes as possible. Transfer the cut-outs to the prepared pans, about 1 inch apart. Repeat with the remaining sheets of dough, rerolling the scraps. Use the tines of a fork to press lines into the "cupcake liner" area on the cookie dough.
4. Bake until cookies are slightly golden and firm to the touch, about 10 to 12 minutes per batch. Transfer the cookies to a wire rack and cool completely.
5. Melt the chocolate chips with the vegetable shortening in a microwave-proof bowl, stirring frequently, until smooth. Dip the top "frosting area" of the cooled cookies into the melted chocolate, allowing the excess to drain off. Press the back side of the cookie against the bowl to remove excess chocolate. Return to the lined cookie sheet. While the chocolate is still wet, sprinkle with the jimmies and add the Sixlet. Repeat with the remaining cookies and decorations. Transfer to the refrigerator for the chocolate to set, about 5 minutes.
Makes about 4 dozen cookies
Karen and Alan