From my story It’s all about the chocolate
½ cup butter (1 stick)
1/3 cup plus 1 tbsp sugar
2 tsp frozen concentrated orange juice, thawed
Grated zest of one orange
2 large eggs
1 1/3 cups all-purpose flour
1/3 cup cornmeal
Prepare a cookie sheet lined with parchment paper and a pastry bag fitted with a number 867 (1/2”) star tip.
Pre-heat your oven to 400˚F.
In the bowl of a stand mixer cream together the sugar, butter, and orange zest on medium speed until the butter has lightened in color, about two to three minutes.
Add the eggs, one at a time allowing each to absorb into the dough. Then add the thawed orange juice, continuing to mix until combined.
Stop the mixer, add the flour and cornmeal and mix on low just until combined.
Transfer the dough to the prepared pastry bag and pipe crescents approximately 2” in length onto the prepared cookie sheet.
Bake for approximately 15 minutes, or just until the edges begin to brown. Cool thoroughly before dipping in chocolate and finishing with a few flakes of sea salt.