Using a stand mixer with the paddle attachment, cream the butter and the powdered sugar.  Add the almond bakery emulsion and mix for an additional 20 seconds.

With the mixer on low, add in the flour and the salt.  Mix until incorporated, but do not overmix.  You should have a crumbly dough.

Take the dough and form it into a log, approximately 2 inches in diameter.  Wrap tightly in plastic wrap.

Place in the refrigerator to chill for an hour (or longer).

Once the dough is chilled and firm, and you are ready to bake the cookies, preheat the oven to 350°F.

Slice the log of dough into approximately 20 cookies (slices should be approximately 1/4 inch apart).  Lay slices on a parchment covered baking sheet, making sure to leave room between the cookies.

Slide the cookies into the oven to bake for approximately 12-15 minutes (start keeping a close eye on the cookies around 11 minutes, as you don't want them to burn).  Remove the cookies when they are becoming golden at the edges.  Allow cookies to cool.

While the cookies are cooling, melt the chocolate.  Place the chocolate into a small saucepan.  Place the small saucepan into a larger pan of water (to form a makeshift double boiler).  Melt the chocolate over medium low heat, stirring frequently.  (Alternatively, you can melt the chocolate in the microwave, on 50% power, using 30 second increments and stirring frequently until melted.)

Make sure the chocolate is in a vessel that is deep enough to dip the cookie and reach half of the way up.

When the cookies are cooled enough to hold, deep each one halfway into the melted chocolate.  Allow excess chocolate to drip back and then place on a baking sheet covered with clean parchment paper.

Place the tray of cookies into the refrigerator for 5 minutes to set the chocolate.  Serve and enjoy!

If you have leftovers (not in my house!), place in an airtight container in a cool place.