Chocolate-Dipped Orange Shortbread Cookies

Directions

1. In a large bowl, cream together the softened butter, sugar, orange zest, and orange juice using an electric mixer until the mixture is light and fluffy. Stir in the flour and salt until just combined. The dough will be crumbly; use your hands to press it together into a cohesive mass. Split the dough into two equal portions.
2. Lay a sheet of plastic wrap on your work surface. Place one dough half in the center and shape it into a rough log. Wrap the plastic around the dough, using additional pieces if necessary to cover completely.
3. Gently roll the wrapped log on the counter to smooth it out and achieve an even cylinder about 2 to 2-1/2 inches in diameter. Twist the ends of the plastic wrap tightly to seal. Repeat with the remaining dough half. Chill the logs in the refrigerator for at least 3 hours.
4. Preheat your oven to 350°F and line two baking sheets with parchment paper.
5. Remove the dough logs from the refrigerator and unwrap. Slice into rounds about 1/3 inch thick and arrange them on the prepared baking sheets. Bake for 9 to 10 minutes, or until the edges are just beginning to turn golden. Allow the cookies to rest on the baking sheet for 1 minute, then move them to a wire rack to cool completely.
6. Once the cookies are fully cooled, melt the semi-sweet chocolate in a double boiler or in a small saucepan over very low heat, stirring constantly.
7. Dip each cookie into the melted chocolate, coating about one-third to one-half of the cookie. Place the dipped cookies on a wire rack set over a baking sheet to catch any drips. Allow the chocolate to set completely until firm.
8. Keep the finished cookies in an airtight container. Their flavor improves after a day or two.