• Beat the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until combined. Add the vanilla.
• Combine the GF flour and salt to the butter and sugar mixture after sifting them together in a medium-sized bowl. Work the dough on low speed just until it begins to come together. Scrapping down the bowl as needed.
• Transfer the cookie dough to a flour-dusted surface and flatten into any shape, about ½ inch thick. Cover in plastic wrap and chill for 30 minutes.
• Preheat the oven to 350 degrees F. Roll the dough and slice the dough into rectangles. Place slices, spaced at least an inch apart onto a baking sheet lined. It is optional to pierce a pattern on the top with a fork.
• Bake chilled cookies for 15-20 minutes, or until edges are golden brown. Cool completely on wire rack before serving.

Optional Chocolate Dip

• Put chocolate in a glass bowl and microwave on high power for 30 seconds, stir and repeat until melted. Stir until slightly cooled but still runny.
• Drizzle each cookie or dip the edge into the chocolate to coat. Cool on parchment.