In a large bowl, beat together the butter and sugar. Add the egg, vanilla, and salt; beat until smooth.
Stir in the flour until a soft dough forms.
Cover and chill the dough for at least 1 hour.
With a rolling pin, roll out the chilled
dough on a lightly floured surface to a 1/8-inch thickness. Use cookie cutters to cut out cookies and place them 1 inch apart on ungreased cookie sheets.
Bake for 10 to 12 minutes, or until golden.
Allow to cool slightly, then remove to a wire rack to cool completely.
Serve or store in an airtight container until ready to serve.
Yields: 3 to 4 dozen cookies
Note: The size of the cookie cutters you use will determine the
yield. And if you don't have any cookie cutters, try using the top of a clean, smooth-edged, empty small food can. Frozen juice containers work really well. You can sprinkle these with colored sugars before baking
if you want an added burst of color
