1. Whisk together flour, orange zest and salt. Set aside.
2. Beat until light and fluffy the butter, orange juice and powdered
sugar.
3. Beat in flour mixture until dough is formed. Pat into disk and chill,
wrapped in plastic, for 30 minutes, or until firm.
4. Roll dough to 13x 12 inch and about 1/3 inch thick. Cut with 3
1/2-inch to 4-inch heart shaped cutter dipped into flour. Arrange 1 inch
apart on baking sheet. Bake in middle of oven 10 to 15 minutes, or until
pale golden. Cool completely on racks.
5. Melt chocolate in double boiler, pour onto plate and dip half of top
side of each cookie and transfer to waxed paper lined tray and chill until
chocolate is hardened.
