Gingered Orange Shortbread

Preheat oven to 300° F.

Cream butter. Cream together sugar and salt with the butter and then stir in the ginger pieces, orange zest and orange extract. Mix in the flour just until the dough comes together. Form into a rectangular log, wrap in parchment and refrigerate for one hour or more until the dough is firm. Cut into 1/4″ slices and place on a parchment- or baking mat-lined cookie sheet. Bake at 300° F for 20-25 minutes, being careful not to let the edges burn. Allow to cool on the cookie sheet.

Melt chocolate over a double boiler or in the microwave in 30-second increments, stirring after each increment just until smooth and glossy. Dip one corner of each shortbread cookie into the chocolate. Allow to let excess drip off before placing back on the parchment. Sprinkle chocolate with candied orange peel. Allow chocolate to set, placing in the refrigerator if necessary for 5 to 10 minutes.