In medium-sized mixing bowl whisk together the flour with the salt. Set aside.

In a separate bowl beat the butter until smooth and creamy using an electric mixer. Add the sugar and cream together until smooth . Mix in the vanilla extract.

Gently stir in the flour mixture just until incorporated, do not over work dough (over-working the dough will cause the cookies to be tough).

Flatten the dough into a disk shape and wrap with plastic wrap. Chill for about an hour or until firm.

Position the rack in the center of the oven and heat to 350° F Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough ¼” inch thick.

Cut into rounds or other shapes using a lightly floured cookie cutter.

Place on the prepared baking sheets, sprinkle with sanding sugar, and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.)

Bake for 8 – 10 minutes, or until cookies are very lightly browned.

Cool on a wire rack.

Temper the chocolate in the microwave. When the chocolate has become the right consistency, add the orange brandy oil and stir well.

Using your cookie cutter for a pattern, trace the outline on a sheet of wax paper about 2 inches apart with a black marker. Turn sheet over (ink side down) and place on a baking sheet, outlines will show through the wax paper.

Transfer chocolate into a piping bag with a small tip. Pipe a bead of chocolate about a ¼ of an inch inside the outline of the cutter, and then flood.

Place cookie directly over the outline and lightly press into the chocolate.