Instructions

1. 1

   In a medium bowl, whisk together flour and salt.In bowl of stand mixer, beat sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in egg, egg yolk, orange zest and vanilla until well combined.With the mixer on low speed, gradually add flour mixture to bowl, mixing until combined.Turn dough out onto a work surface and divide into three equal pieces. Shape each piece into a flat disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 1 hour, until cold, or for up to 3 days.Preheat oven to 350 degrees F, placing racks in the upper and lower thirds.On a lightly floured work surface, roll out one disk of dough to a thickness of inch. Using cookie cutter, cut out shapes and carefully transfer them to 2 prepared cookie sheets, spacing them about 1 inch apart. Reroll scraps as necessary. Repeat process with more dough until both cookie sheets are full.

2. 2

   Bake for 11 15 minutes, switching positions of cookie sheets halfway through, until cookies are set and very lightly browned.

3. 3

   Let cookies cool on cookie sheet for 10 minutes, then carefully transfer them to wire racks to cool completely before decorating.Repeat steps 6 and 7 with the remaining dough.Melt chocolate and milk in a double broiler. When cookies are cool, drizzle over the cookies and allow to set.