Blend butter, vanilla and sugar together, until creamy and fluffy.

Add the egg and continue to mix until combined.

Whisk salt and flour together.

Gradually add flour mixture to dough and continue to mix slowly.

Cut dough in half or into three equal parts.

Roll dough onto floured wax paper. Top with another piece of wax paper.

Roll dough to desired width and with dough still sandwiched between wax paper, place on baking tray and refrigerate for at least one hour.

Repeat with other sections of raw dough. I like this method because the dough will be nice and firm and this helps prevent the dough from sticking to the cookie cutters.

Preheat oven to 350 degrees.

Once refrigerated, dust cookie cutter with flour and create your cookie shapes.

Bake for @12 minutes or until golden brown.

NOTE: If making mini cookie bites (@1-inch), expect this recipe to yield about 60 cookies.