• 3 cups (750 mL) all-purpose flour
  • ¾ tsp (4 mL) baking powder
  • ½ tsp (2 mL) salt
  • 1 cup (250 mL) unsalted butter, at room temperature
  • 1 cup (250 mL) granulated sugar
  • 1 large egg
  • 2 tsp (10 mL) vanilla extract

Glaze

  • 2 bars (100 g each) Lindt Excellence Orange Intense Dark Chocolate, chopped
  • 1 tbsp (15 mL) unsalted butter, melted
Maître Chocolatier Tip
Maître Chocolatier Tip

To get the hang of piping names on the cookie tags, practise first on parchment paper. For a different treatment, consider a chocolate dip instead — holding each cookie vertically, dip it halfway into the melted chocolate glaze. Place the cookie on the rack and repeat with the remaining cookies and chocolate.