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Combine the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment and beat on medium speed until light and creamy, about 2 minutes. Add the egg, vanilla extract and salt and mix on low speed until combined. Add the flour cup by cup, mixing on low speed after each addition, just until incorporated.
Add the egg, vanilla extract and salt and mix on low speed until combined. Add the flour cup by cup, mixing on low speed after each addition, just until incorporated. (The dough will look crumbly.) Scrape down the sides of the bowl and dump out onto a lightly floured surface.
Wrap both pieces of dough in plastic and refrigerate until firm, at least 3 hours or up to overnight. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and rest the dough at room temperature for 15 minutes to soften slightly.
Remove the dough from the plastic wrap and dust lightly with flour. Roll each piece of dough into a square that is 1/4-inch thick. Cut the dough into 4-by-2-inch rectangles (or use a cookie cutter). Carefully place on the prepared baking sheets.
Continue until all of the dough has been cut into rectangular cookies. Bake the cookies until golden brown on the edges, 8 to 10 minutes. Cool for 2 minutes on the baking sheets, then transfer to a wire rack to cool completely. Meanwhile, prepare the edible chalk.
Heat the candy melts in a bowl in the microwave until melted, about 1 1/2 minutes. Pour into a pastry bag and cut the tip. Insert the tip of the pastry bag into 1 end of a silicone tube mold. Apply even pressure to the bag to fill the mold with candy, then tap the mold on the counter to flatten out the candy.
Refrigerate until firm, about 15 minutes. Remove from the molds and set aside for cookie decoration. Prepare the royal icing: You will create 2 batches of black icing, one that's stiff for piping the cookie borders, and one that's loose to flood the cookie surface. Place 1/2 cup royal icing in a bowl.