Shortbreads:

In a separate bowl whisk the flour with the salt.  Set aside.

In the bowl of your electric mixer (or with a hand mixer),

beat the butter until smooth and creamy (about 1
minute). Add the sugar and beat until smooth (about 2
minutes).  Beat in the vanilla extract. Gently stir in the flour
mixture just until incorporated.  Flatten the dough into a disk
shape, wrap in plastic wrap, and chill the dough for at least
an hour.  

Preheat oven to 350 degrees F (177 degrees C) with the

rack in the middle of the oven.  Line two baking sheets with
parchment paper.

On a lightly floured surface roll out the dough into a 1/4 inch
(.6 cm) thick circle.  Cut into rounds or other shapes using a
lightly floured cookie cutter.  Place on the prepared baking
sheets 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.

For Chocolate Dipped Shortbreads: Place 3 ounces (90

grams) of the finely chopped chocolate in a heatproof bowl
and place it over a saucepan of simmering water. Once the
chocolate has melted, remove it from the heat. Add the
remaining chocolate and stir with a wooden spoon until it
has completely melted and is smooth and glossy. Taking
one cookie at a time, dip one end of each cookie in the
melted chocolate and place it on a parchment lined baking
sheet. Once all the cookies have been dipped in the
chocolate, place the baking sheets in the refrigerator for
about 10 minutes, or until the chocolate has hardened.

Shortbread cookies with keep in an airtight container for

about a week or they can be frozen.

Makes about 20 shortbread cookies.

Shortbread Cookies:

2 cups (260 grams) all-purpose flour

1/4 teaspoon (2 grams) salt

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered (confectioners or icing) sugar

1 teaspoon (4 grams) pure vanilla extract

For Chocolate Dipped Shortbreads:

6 ounces (180 grams) semi sweet or bittersweet chocolate, finely chopped