Step 1

Whisk the butter using a hand blender whisk attachment until fluffy.

Step 2

Add the powdered sugar and continue whisking until sugar is well mixed with the butter and the mixture is light and fluffy.

Step 3

Add the all-purpose flour, vanilla extract, and salt and mix well to form a soft dough.

Step 4

Wrap the dough in plastic wrap and chill it in the fridge for about 30 minutes.

Step 5

Take some dough and roll it to a smooth ball between your palms.

Step 6

With a rolling pin, roll the dough by placing it between the wax paper to about 5 mm thickness.

Step 7

Cut out the cookie using a cookie cutter.

Step 8

Carefully place it on the baking tray lined with parchment paper.

Step 9

Continue for the remaining dough and cut out cookies following the above steps.

Step 10

Put the tray with cookies in the fridge for about 15 minutes.

Step 11

Preheat the oven to 350 °F with the rack at the middle level.

Step 12

Remove the tray from the fridge and put it in the oven.

Step 13

Bake the cookies at 350 °F for about 15 minutes until the sides start browning.

Step 14

Remove the tray and allow the cookies to cool down completely.

Step 15

Put water in the instant pot liner.

Step 16

Turn the saute mode on the normal setting for 10 minutes.

Step 17

Place a stainless steel or a glass bowl over the instant pot liner.

Step 18

Put melting chocolate wafers in the bowl and mix them with a spatula until it is melted and smooth.

Step 19

Turn the saute mode to low (if water starts boiling, then turn off instant pot by pressing cancel).

Step 20

Dip the cookies in the melted chocolate and coat well. You can cover them partially or fully with chocolate.

Step 21

Place the chocolate-covered cookie on parchment paper or wax paper for about 15 minutes for drying.