In the bowl of an electric mixer fitted with a paddle attachment,mix together the butter and 1 cup of the sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt,then ad them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with the flour and shape into a flat disk. Wrap in plastic wrap and chill for 30 minutes.

Roll the dough 1/2 inch thick and press into your cookie mold or cut into your desired shape. Bake for 20 to 25 minutes, until the edges begin to brown. If using a shortbread mold pan, let cool 8 minutes, flip, remove the pan and cut where indicated.

Optional: Melt the chocolate in the top of a double boiler. Carefully, dip the back of the cookie in the chocolate, letting all the excess drip back into the bowl, place chocolate side up on a parchment lined sheet until chocolate is set.