1. Preheat oven to 325°F. In a large bowl, beat butter with an electric mixer on medium for 30 seconds. Add powdered sugar, orange zest, ginger and cinnamon; beat until well combined. Beat in as much flour as you can. Knead in any remaining flour until dough is smooth.
2. Divide dough in half. On a lightly floured surface, roll each portion of dough to ¼ inch thick. Cut out desired shapes using 2-inch cookie cutters. Place cutouts 1 inch apart on ungreased cookie sheets.
3. Bake, one cookie sheet at a time, for 12 to 14 minutes or until cookie edges are firm and bottoms are very light brown. Cool for 1 minute on cookie sheet. Transfer cookies to wire racks and cool completely.
4. To decorate, in a medium microwave-safe bowl, place melting wafers. Microwave on high at 30-second intervals until melted, stirring after each interval.
5. Dip half of each cooled cookie into melted wafers; let excess drip off. Return cookies to wire racks; sprinkle with sparkling sugar. Let stand until completely set.

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Orange-Spiced Spritz Cookies (60 cookies):

Prepare cookie dough as directed for shortbread cookies. Following manufacturer’s directions, fill barrel of a cookie press with cookie dough. Form desired shapes 1 inch apart on ungreased cookie sheets. Bake in a 325°F oven for 9 to 12 minutes or until edges are firm and bottoms are very light brown. Cool for 1 minute on cookie sheet. Transfer to wire racks; cool completely. To decorate, lightly sprinkle with additional powdered sugar and/or sparkling sugar.

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