Step 1: Preheat the Oven

• Set the temperature: Preheat your oven to 350°F (175°C).
• Prepare the baking sheet: Line a baking sheet with parchment paper.

Step 2: Make the Shortbread Dough

• Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
• Add vanilla: Mix in the vanilla extract.
• Combine dry ingredients: Gradually add the flour and salt, mixing until the dough just comes together.

Step 3: Shape and Cut the Cookies

• Roll out the dough: Lightly flour a surface and roll the dough to 1/2-inch thickness.
• Cut into shapes: Use a sharp knife or cookie cutters to cut into rectangles, rounds, or desired shapes.
• Place on the baking sheet: Arrange the cookies 1 inch apart.

Step 4: Bake the Shortbread

• Bake until golden: Bake for 20–25 minutes, or until the edges are lightly golden.
• Cool completely: Transfer cookies to a wire rack and let them cool before dipping in chocolate.

Step 5: Melt the Chocolate

• Use a double boiler: Place the chopped chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth.
• Microwave method: Alternatively, microwave in 30-second intervals, stirring after each, until melted.

Step 6: Dip the Shortbread

• Coat in chocolate: Dip half of each cookie into the melted chocolate, letting excess drip off.
• Set on parchment: Place dipped cookies on parchment paper to set.

Step 7: Serve and Enjoy

• Let the chocolate harden: Allow the cookies to sit at room temperature or refrigerate for 10–15 minutes until the chocolate is firm.
• Enjoy or store: Serve fresh or store in an airtight container.