Preheat the oven to 350oF (180oC).

In an electric mixer fitted with a paddle attachment, mix together the room temperature butter and sugar until they are light and pale in color.

Add the vanilla.

In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 60 minutes.

Roll the dough ½-inch thick and cut using cutters.

Place the cookies on a baking sheet.

Bake for 18 to 20 minutes, until the edges begin to brown lightly. Allow to cool to room temperature.

Store in an airtight container for 2 weeks.