Cream butter and vanilla in stand mixer with paddle attachment until smooth.

Mix in powdered sugar and salt on low speed until combined.

Gradually add flour, mixing on low until dough forms.

Place dough in zip-top bag, press out air, and roll to 1/4-inch thickness inside bag.

Chill dough in refrigerator for 1 hour.

Preheat oven to 350F and line baking sheet with parchment.

Cut dough with 2-inch round cutter, then cut small center hole in each cookie.

Place cookies on prepared sheet and bake 10 minutes until bottoms are light golden.

Cool cookies completely on wire rack.

Melt chocolate in microwave in 30-second intervals, stirring between each.

Dip cookie bottoms in melted chocolate, place on parchment, refrigerate 10 minutes.

Pipe remaining chocolate in stripes across cookie tops.

Refrigerate 5 minutes until chocolate sets completely.