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1
Preheat the oven to 350 degrees F.
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2
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.
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3
Add the vanilla.
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4
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
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5
Mix on low speed until the dough starts to come together.
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6
Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick.
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7
Wrap in plastic and chill for 30 minutes, until firm but still pliable.
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8
Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 3-by-1-inch finger-shaped cutter.
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9
Place the cookies on an ungreased baking sheet and sprinkle with sugar.
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10
Bake for 20 to 25 minutes, until the edges begin to brown.
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11
Allow to cool to room temperature.
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12
When the cookies are cool, place them on a baking sheet lined with parchment paper.
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13
Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds.
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14
(Don't trust your microwave timer; time it with your watch.)
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15
Stir with a wooden spoon.
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16
Continue to heat and stir in 30-second increments until the chocolate is just melted.
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17
Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.
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18
If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth.
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19
Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
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20
Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it.
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21
Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes.
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22
Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can cut the shortbread into rectangles using a fluted pastry wheel for decorative edges or simple cut with a butter knife.
