Cream butter, sugar, and vanilla. Gently stir in flour mixed with salt to make a fairly stiff dough. Chill. Roll ¼-inch thick on a floured cloth or waxed paper. Cut in 2- or 3-inch rounds with a scalloped cutter. Bake on an ungreased cookie sheet for 20 to 25 minutes at 300 degrees F. Cookies should be firm but not brown. Cool on a rack. Melt the chocolate over hot water. Dip one end of each cookie into the chocolate, and chill briefly to harden. Store in an airtight container.
“I freeze these before coating with chocolate; thaw them in a closed container, then dip.” First-rate cookies for Christmas or any time. They are not at all hard to do, but they taste like they were made by a professional bakery.