In the mixing bowl of a stand mixer, cream the butter and sugar, using the whisk attachment.
Add the Vanilla, and mix well.
In a separate bowl, combine the flour and salt, and stir well to blend.
Add the flour mixture to the mixer, a little at a time, blending between additions, until all the flour has been added and the ingredients are well mixed.
Scrape down the sides of the mixing bowl, and blend.
Place the mixing bowl in the refrigerator for 30 minutes, to chill the dough.
Line a cookie sheet with parchment paper, and roll the cookie dough into Tablespoon size balls, and place on the parchment paper.
When the cookie sheet(s) is full, using your thumb, or knuckle, make an indentation in the center of the cookie balls, until all the cookies have an indented center.
Bake in a preheated oven at 350 degrees for 20 minutes, or until the cookies are light golden brown.
Remove the cookies to a wire rack and allow them to cool completely.
When cookies are cool, place the Nonpareils in a shallow dish, and set aside.
Melt 4 squares of the white chocolate in a microwave safe bowl, and microwave on 20 second intervals, stirring well, until chocolate is completely melted.
Dip the bottoms of the cookies in the chocolate, and immediately into the Nonpareils, and place them on parchment paper to set.
When all of the cookies have been dipped, melt another 4 squares of the white chocolate in the microwave, (following the same directions as above) and fill the center of each cookie with white chocolate.
Place three Reindeer corns on top of the white chocolate in the center of each cookie.
Allow the cookies 1 to 2 hours for the chocolate to set (or harden) before moving them.
Once the chocolate is set, then you can move the cookies to an airtight container for storage, or serve them. Enjoy!