Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

With an electric mixer, blend the butter, sugar, and salt for a few minutes until pale and fluffy.

Beat in the egg, cream, and vanilla extract.

With the mixer speed on low, gently mix in the flour until just combined.

Scoop the dough into your pastry bag or cookie press and pipe cookies onto the prepared baking sheets into your desired shape. I did swirls.

Bake the cookies for 12-15 minutes, until lightly golden on the edges. Gently transfer to a cooling rack until completely cooled.

Store these cookies in an airtight container for up to 3 days.