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1
Sift together the flour and salt onto a sheet of parchment paper on your work surface.
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2
Place the butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy and light, about 2 minutes.
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3
Add the sugar and vanilla, and mix until combined.
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4
Reduce the speed to low, and slowly add the flour and salt to the butter-and-sugar mixture, mixing until the batter is smooth.
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5
Turn the dough out onto a sheet of plastic wrap.
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6
Cut the dough into quarters, and wrap each quarter in plastic, then chill in the refrigerator for 2 hours.
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7
When youre ready to bake the cookies, preheat the oven to 350F.
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8
Line two 9 x 13-inch baking sheets with parchment paper.
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9
Using a rolling pin dusted with flour, roll out one of the dough quarters (keeping the others refrigerated until you need them), on a lightly floured work surface, to a 1/4- to 1/8-inch thickness.
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10
Cut the cookies into the desired shapes, then use a metal spatula to transfer the cookies to one of the prepared baking sheets (the cookies should be about 1 1/2 inches apart).
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11
Sprinkle the cookies with decorating sugar, if desired.
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12
Repeat with remaining dough, and bake the cookies until they are lightly golden, about 8 minutes.
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13
Cool briefly in the pan, then use a metal spatula to transfer the cookies to a wire rack to cool completely.
