1. Place your butter in the bowl of a stand mixer.

2. Next, turn to your mixer on to medium-low speed and cream until smooth. Add sugar and salt and mix on medium low for about 2 minutes.

Add vanilla extract and mix on low speed for about 30 seconds.

3. Add the flour in gradually on low speed for 15 to 30 seconds until just combined.

4. Place your dough on a work surface and make a square block. Wrap the block in plastic and refrigerate for 1 hour, or until firm.

5. Preheat your oven to 325°F. Line 2 baking sheets with parchment paper.

7. Unwrap your dough and place it between 2 pieces of parchment paper or plastic wrap. With a rolling pin, flatten your dough. Then, on a floured surface roll it out to about 1/4 inches

Use decorative cutters to cut out the cookies and place on sheet pans, leaving space between them.

6. Bake until pale golden brown, about 10-15 minutes.

7. Set pans on cooling rack for 5-10 minutes and then transfer cookies to the rack and cool completely.