In the bowl of your mixer, combine butter, sugar, and vanilla until creamy.

Add flour and salt and beat until the dough begins to come together.

Divide dough in half. Shape each half into 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours.

Heat oven to 350 degrees and line 2 baking sheets with parchment paper.

Cut logs into ¼-inch slices with sharp knife. Place 1 inch apart onto cookie sheets.

Bake 7-9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.

Melt cappuccino or white chocolate chips with butter for 30 seconds in the microwave. Stir until smooth.

Carefully dipped cooled cookies into chocolate and chill to set.

Store in an airtight container for up to 1 week.