¾ cup butter or margarine, softened
½ cup sugar
2 cups self-rising flour
2 tablespoons orange juice
½ teaspoon vanilla extract
1 egg, lightly beaten
4 1-ounce squares semisweet chocolate

Preheat oven to 400°F.

In a small bowl, cream butter and sugar until light and fluffy.  Add flour, orange juice, vanilla, and egg; beat until well blended.

Spoon dough into a decorating bag fitted with a large ribbon tip.  Pipe into 3-inch lengths, 1-inch apart, on UNGREASED cookie sheets.

Bake 6 to 8 minutes or until golden brown.  Remove from cookie sheets; cool on a wire rack.

In a small, heavy saucepan over low heat, heat chocolate until melted, stirring frequently.  Spoon into a decorating bag fitted with a small writing tip.  Pipe 4 lines of chocolate, lengthwise on each cookie.  Let dry until firm.

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