Preheat oven to 325 F degrees

In a bowl sift together all purpose flour and salt, set aside.

In bowl of a stand mixer fitted with paddle attachment, mix together the butter and sugar until just combined.

Add vanilla and mix.

Add the flour and salt to the butter and sugar mixture slowly.

Mix on low speed till the dough comes together [sticks to the paddle]

Cover the dough with a plastic wrap and chill for 30 minutes.

Dust the surface with some flour and roll the dough to around 1/2 inch thick. Cut into shapes using cookie cutter.

Place the cookies on baking sheet lined with parchment paper and bake for 20 minutes until cookie are very light browned.

Place the shortbread cookies on a wire rack to cool completely.

To make Chocolate Dipped Shortbread Cookies:

Melt the chocolate in a microwave or using a double boiler.

Keep stirring till the chocolate is smooth.

Take the cooled cookies, one by one and dip them into melted chocolate.

Keep the chocolate dipped cookies on parchment paper.

Sprinkle some granulated sugar on top.

The chocolate will harden after some time. Keep in fridge for 15 minutes to quicken the process.

Store in an airtight container.