• Preheat the oven to 350F.
• Line two baking sheets with parchment paper. 
• Place the very soft butter and white sugar into a mixing bowl and beat with a hand mixer on medium until light and fluffy, about 2-3 minutes.
• Add in the egg and vanilla and mix well.
• Mix in the flour and salt on low speed until they are completely combined.
• Place the dough in a large piping bag fitted with a wide coupler and tip.
• Pipe cookies that are 1-2” across on the baking sheets.
• Sprinkle the cookies generously with turbinado sugar.
• Place the cookies in the refrigerator for about 15 minutes to allow the dough to become firm.
• Bake for about 12 minutes, or until the cookies are golden around the edges.
• Remove them from the oven and allow them to cool completely. Store in an airtight container or bag for up to a week.

To dip the cookies in chocolate:

• Place the chocolate in a microwave safe bowl and microwave in 10-15 second intervals, stirring in between.
• Once the chocolate is completely melted and smooth, dip one half of each cookie in it.
• Allow the excess chocolate to run off, then place the cookie back on the parchment lined baking sheet.
• Sprinkle with any decorations you wish before the chocolate hardens. You can place it in the refrigerator to harden faster if you wish.