1In a large mixing bowl, cream the butter and sugar just until well combined.
2Add in the vanilla and mix just until combined.
3Add in the flour and salt and continue just until the dough comes together.
4Transfer the dough to plastic wrap, flatten into a rectangle and refrigerate.
5Preheat the oven to 325˚F and line two baking sheets with parchment paper.
6On a floured surface, roll the dough about ¼-inch thick. If using an embossed rolling pin, stop just before it's ¼-inch thick, then roll the embossed rolling pin on your last pass.
7Cut the cookies out using a 2-2 ½ inch cookie cutter, then use a smaller circle (a ¾-inch piping tip) to cut out the center.
8Transfer the cookies to your prepared baking sheets. Re-roll the remaining dough and repeat.
9Chill the cookies in the fridge for 15-30 minutes, then bake until very lightly browned on the bottoms.
10Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
11Melt the chocolate in a double boiler or in 30 second intervals in the microwave, stirring between each interval, until fully melted.
12Transfer the melted chocolate to a piping bag. Using the parchment paper you baked the cookies on, pipe chocolate into a circle using the imprint from each cookie as a guide.
13Place a cookie on top and move it around a bit so the entire bottom is coated. Drizzle more chocolate over the top of each cookie, then refrigerate until the chocolate is set.