Thanks-a-Lots

• 3/4 cup unsalted butter, softened
• 1/2 cup plus 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 3/4 cup all-purpose flour
• 1 pinch of salt
• 8 ounce semisweet chocolate, melted

1. In a medium bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add vanilla, mix and scrape down the sides of the bowl. In a separate medium bowl, combine the flour and salt. With the mixer on low, begin adding the flour to butter mixture. Keep mixing until dough just comes together. Wrap dough into a disc and chill for at least 30 minutes in the refrigerator.
2. Preheat oven to 350 degrees.
3. Lightly flour a clean surface and roll dough out dough until 1/8 inch thick. Use a 2-inch round cookie cutter to form cookies.
4. Place cookies onto a parchment-lined baking sheet and chill in the refrigerator for 30 minutes. Bake cookies for 20 minutes or until the cookies begin to brown. Transfer cookies to a cooling rack.
5. Melt chocolate in the microwave or in a double-boiler. Dip one side of each cookie in the melted chocolate and place onto a parchment-lined baking sheet, chocolate side up. Allow chocolate to set, about 1 hour.