Candy Corn Cobs

In a large bowl using a hand mixer, beat butter and sugar together, then add vanilla. Add almond flour and salt and beat until combined. Divide dough into 4 equal pieces. On plastic wrap, form each piece into a log. Refrigerate until solid, 2 hours.  When cookie dough is well chilled, push candy corn into cookie dough in rows. Refrigerate until ready to serve, at least 1 hour.