Cream the butter and sugar using a stand mixer or a hand blender. This might take 5 minutes or more.
Add the vanilla extract and once again whisk for 1 - 2 seconds.
Sift together the flour and salt in a bowl.
Add the flour mixture in small batches to the creamed butter. Gently combine using a spatula.
You will notice a dough is formed. Do not knead the dough or the cookies will be tough.
Form dough into a ball, then flatten slightly to form a disc.
Wrap the dough with a plastic wrap and keep in the fridge for 1- 2 hours, until firm enough to roll.
Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling.
Dust the kitchen counter with the flour. Or you can use parchment paper to roll the dough.
Roll the dough to a ¼-inch thickness. Cut into rounds using a cookie cutter and place them on a baking sheet lined with parchment paper.
If at any point the dough becomes too soft, place it back into the fridge for a few minutes.
Bring together the remaining dough and similarly shape more cookies.
Preheat oven to 180 degree C. Bake cookies for 10 - 12 minutes, or until cookies appear golden brown at the edges.
Baking time will vary and may take longer depending on the size of your cookies. Allow cookies to cool in the pan for 10 minutes, then gently transfer to a wire rack to cool completely.
While the cookies are cooling prepare the chocolate glaze.
Microwave the chocolate and the butter for a minute. Whisk to form a smooth liquid.
Gently dip the cookie halfway in the glaze. And place it on a wire rack. Similarly, dip all the cookies in the chocolate glaze.
If you prefer the glazed cookies can be coated with chopped almonds and pistachio.
Place the cookies in the fridge for few minutes for the chocolate glaze to harden.
Enjoy Chocolate Dipped Shortbread Cookies!