Cream the butter in a large mixing bowl until creamy, then beat in the confectioner’s sugar until smooth and fluffy, about 2-3 minutes.

Add the vanilla extract, salt, and orange zest; mix until well-combined.

Fold in all-purpose flour until just combined, ensuring not to overmix.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C). Roll out the dough between parchment paper and cut out desired shapes.

Bake for 10-12 minutes until edges are lightly golden, then cool on a wire rack.

Melt the dark chocolate in a microwave-safe bowl, then dip each cooled cookie halfway into the chocolate.

Place dipped cookies on parchment to set at room temperature or refrigerate for faster results.