In a large mixing bowl, cream the butter and Dixie Crystals 10x powdered sugar until fluffy. Beat in the egg, orange extract, orange zest, and vanilla extract.

In a separate bowl, stir together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, mixing just until combined. With well-floured hands, form the dough into a 1 1/2 inch wide log. Wrap the log in plastic wrap and refrigerate for 30 to 60 minutes.

Preheat the oven to 350 degrees F.

Slice the dough into 1/4-inch thick slices. Place the rounds 1-inch apart on an ungreased cookie sheet.

Bake for 9 to 11 minutes, until edges are golden. Cool for 1 minute on the cookie sheet and then transfer to a wire rack to cool completely.

To make the glaze: Melt the chocolate in the top of a double boiler or heatproof bowl, over barely simmering water, stirring occasionally until smooth. Add the melted butter and continue stirring until completely blended.

Line two cookie sheets with parchment paper. Holding a cookie vertically, dip it into the melted chocolate mixture about halfway. Place the cookie on one of the prepared cookie sheets. Repeat with remaining cookies. Transfer the cookie sheets to a cool place and allow the chocolate to set for approximately 45 to 60 minutes. Store tightly covered at room temperature, with parchment paper or waxed paper separating the layers.