3/4 c  All-purpose flour
      2 tb Cornstarch
    1/8 ts Baking powder
    1/2 c  Unsalted butter; softened
    1/3 c  Confectioners' sugar
      1 lg Egg; separated
           =the white at room temp
      2 tb Freshly grated orange zest
    1/4 ts Vanilla
      1 tb Fresh orange juice
           Granulated sugar
           For sprinkling cookies
      2 oz Bittersweet chocolate
           Or semisweet chocolate
           Melted and cooked slightly
     Into a large bowl sift together the flour, the cornstarch, the baking
  powder and a pinch of salt. In a bowl with an electric mixer cream together
  the butter and the confectioners' sugar until the mixture is light and
  fluffy, beat in the yolk, the zest, the vanilla, and the orange juice, and
  stir in the flour mixture well. In a bowl beat the white until it forms
  soft peaks and fold it gently but thoroughly into the mixture. (The batter
  will have the consistency of soft dough.) Transfer the batter to a pastry
  bag fitted with a decorative ribbon tip and onto the buttered baking sheet
  pipe 1 1/2-inch lengths 1 inch apart. Sprinkle the lengths with the
  granulated sugar and bake the cookies in the middle of a preheated 350F.
  oven for 10 to 12 minutes, or until the edges are golden. Transfer the
  cookies to racks and let them cool until they can be handled. Dip 1 end of
  each cookie into the chocolate and let the cookies dry completely on the
  racks.   Makes about 36 cookies. Gourmet January 1990
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