12 Tablespoons butter, softened
2 & 1/2 cups powdered sugar
6-7 egg whites
2 Tablespoons vanilla
1 & 1/2 cups flour

Filling:
1/2 cup heavy cream
8 oz. semi-sweet chocolate, chopped
zest of 1/4 orange

12 Tablespoons butter, softened 2 & 1/2 cups powdered sugar 6 -7 egg whites 2 Tablespoons vanilla 1 & 1/2 cups flour 1/2 cup heavy cream 8 oz. semi-sweet chocolate, chopped

Preheat oven to 350*F and line four or more baking sheets with parchment paper. In a large bowl, cream butter. Add sugar and mix well. Add egg whites gradually, then mix in vanilla. Add flour and mix until just combined. Using a piping bag fitted with plain tip, pipe 2 inch sections of batter onto baking sheets about 2 inches apart. Bake in oven for 10 minutes or until edges are a light golden brown. Remove from oven and let cool completely on baking sheets.
To make filling: In a small saucepan, scald the heavy cream (bring to about 180*F). Pour scalded cream over chopped chocolate in a large bowl and whisk to melt. Add zest and stir. Spoon a thin layer of filling on the flat side of half of the cookies. Press the flat side of another cookie down lightly on top of the filling. Repeat with remaining cookies. Place cookies in refrigerator for 10 minutes to set filling.