Preheat the oven to 325℉ (165℃). Line a large baking tray with parchment paper.

Using an electric mixer (or by hand), cream together butter, sugar and vanilla on high speed until light and pale in color, about 3 minutes.

In a medium bowl, sift together the flour and salt, then add to the butter mixture. Mix on low speed until the dough comes together.

Turn the dough onto your surface and shape into a flat disk. Wrap in cling wrap and chill for a minimum of 60 minutes.

On a floured surface, roll the chilled dough to ¼ -inch thick.

Using a 3-inch round cutter, cut out as many cookies as you can. Re-roll the scraps of dough.

Place the cookies on the baking tray. Stamp each cookie (if using) and sprinkle with a little sugar.

Bake for 18 to 20 minutes, or until the edges begin to brown lightly. Allow to cool completely before enjoying with a cup of tea. Store leftover cookies in an airtight container for up to 5 days.