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In the bowl of your mixer, combine butter, sugar, and vanilla until creamy.
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Add flour and salt and beat until the dough begins to come together.
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Divide dough in half. Shape each half into 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours.
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Heat oven to 350 degrees and line 2 baking sheets with parchment paper.
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Cut logs into ¼-inch slices with sharp knife. Place 1 inch apart onto cookie sheets.
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Bake 7-9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.
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Melt cappuccino or white chocolate chips with butter for 30 seconds in the microwave. Stir until smooth.
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Carefully dipped cooled cookies into chocolate and chill to set.
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Store in an airtight container for up to 1 week.