Whisk together 2 cups of all-purpose unbleached flour and 1/4 teaspoon of salt in a mixing bowl until well combined. Then set aside.

Cream together 1 cup of softened unsalted butter and 1/2 cup of confectioners' sugar using an electric mixer on medium speed for about 3-5 minutes.

Lower the mixer speed and gradually add the flour mixture to the butter mixture until just combined.

Knead the dough gently on a floured surface into a smooth ball for about 30 seconds.

Shape the dough into a log approximately 12 inches long and 2 inches in diameter. Chill in the refrigerator for at least 30 minutes.

Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.

After chilling, slice the dough into 1/4-inch thick cookies and arrange them on the baking sheets.

Bake the cookies for 13-17 minutes until firm and lightly golden around the edges.

Melt 1 cup of bittersweet chocolate in a double boiler until smooth.

Dip the bottom half of each cookie in the melted chocolate and place them back on the parchment-lined baking sheets.

Let the cookies sit at room temperature until the chocolate is set.