Serves: 36 cookies1) In an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy. Add vanilla and eggs one at a time, mixing well. Sift together the flour and salt, add it to the wet ingredients beating until just incorporated. Place the dough in a large plastic bag and chill in the refrigerator for at least two hours and up to eight hours.
2) Preheat the oven to 190°C / gas mark 4. On a lightly floured board roll the dough to approximately 1/2cm thick. Remove the rolled dough to a lightly floured board and using any shape cookie cutter cut the dough into shapes. Place the cookies on a baking tray and bake for seven to ten minutes (depending on the size of the cookies). Remove to a rack and cool before decorating.
3) When cool, place the rack with the cookies over another pan to catch the excess chocolate. Put the chocolate in a plastic bag and dip the bag in a saucepan of hot water. Allow the chocolate to melt, squeezing the bag to mix occasionally. Snip one of the corners off and drizzle chocolate over the cookies. Allow the chocolate to set before serving.