Sift together the salt and flour, then set aside.

In the bowl of a stand up mixer, beat together the butter, sugar, and vanilla extract on medium-low speed for 2 to 3 minutes.

Add in the flour, bring down the speed of the mixer on low, and beat just until the butter is mixed into the flour. Don’t overmix or the cookies will come out tough.

Roll and press the dough until it is ½ inch thick on a parchment paper that has been lightly dusted with flour. Use cookie cutters or cut shapes, like a rectangle.

Place the cookies on a parchment-lined baking sheet, leaving an inch between each one, and chill for at least 1 hour.

Preheat the oven to 350 degrees Fahrenheit.

Take the cookies out of the fridge and bake for 14 to 16 minutes or until the edges of the cookies become golden brown.

Let the cookies cool for 20 minutes, then gently transfer them to a wire rack to cool completely.

Place the chocolate with the shortening in a heatproof bowl, then microwave for 1 minute to a minute and 30 seconds. Or you can melt them by placing the bowl over a saucepan of simmering water. The dip is ready once it’s smooth and glossy.

Dip the half part of each cookie and place on a baking sheet lined with parchment paper. Then, place it in the refrigerator for a few minutes.

If you prefer, you can also sprinkle some sea salt on the wet but cooled chocolate.

Once the chocolate hardens or has set, the cookies are ready to serve and enjoy!