In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter, confectioner’s sugar and vanilla until they are just combined and fluffy.
Add the flour, a little at a time until it is all combined.
Remove the dough from the bowl onto a floured surface and shape into 2 discs and then into 2 logs about 12 inches long. Wrap in plastic and chill for 30 to 60 minutes. At this stage, you can also freeze the logs in freezer safe plastic bags for up to 1 month.
Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
Then place the baking trays back in the refrigerator to chill for another 30 minutes before baking.
Bake in a preheated 350 degrees for 8 to 10 minutes or until the edges are beginning to brown slightly.
Cool completely before dipping half the cookie into melted chocolate then dip the cookie into chopped walnuts, colored sprinkles or chopped peppermint candies.
Place the cookies on a piece of wax paper to completely harden before storing in plastic containers.
Notes
Melt the chocolate according to the directions on the back of the package label.