These bright and buttery Cranberry Orange Shortbread Cookies are packed with fresh orange zest and chewy dried cranberries, giving each bite the perfect sweet-tart balance.
In a stand mixer fitted with a paddle attachment, cream the softened butter and orange sugar together on medium speed until pale, fluffy, and light, 2-3 minutes.
Cover with another sheet of parchment and roll the dough to ½ inch thick. Transfer the dough to a baking sheet and chill for at least 2 hours or overnight.
Melt the Ghirardelli Dark Chocolate Melting Wafers according to package instructions. Dip each cookie halfway into the melted chocolate and place on parchment to set.