These delicious, buttery cookies are enhanced by fresh orange zest and topped off with a coating of luscious chocolate.

• 8 ounces (2 sticks) unsalted butter, room temperature
• 1/2 cup powdered sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• Juice and zest of 1 orange, zest minced
• 2 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 pound dark or milk chocolate, chips or chopped

Using an electric mixer beat the butter until light and fluffy. Gradually beat in the powdered sugar. Add the vanilla and almond extracts, orange juice and orange zest and blend well. Add the flour and salt and stir just until combined. Gather the dough into a ball and split it into 2 even pieces. Flatten each half into a disk and wrap individually in plastic wrap.

Refrigerate the dough until firm, about 1 hour.

When ready to bake, preheat the oven to 325°F. Line 3 cookie sheets with parchment paper. On a lightly floured surface, roll out one disk of the dough to 1/4-inch thickness. Cut out the cookies using a round cutter or shape of your choice and place the cut-outs on the prepared cookie sheet. Gather the scraps from the dough, re-roll and continue to cut out cookies. Repeat with the remaining disk of dough. Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Remove the cookies from the oven and allow them to cool to room temperature.

When the cookies are completely cool, melt the chocolate in a shallow bowl. Dip each cookie in the melted chocolate to cover half of the cookie. Place the dipped cookies on a wax paper-lined cookie sheet and chill cookies until the chocolate is hardened. Store the cookies in the refrigerator in a airtight container.

Makes about 3 dozen cookies