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1
In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale.
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2
Add the sugar in 3 additions, beating on low speed for 2 minutes after each addition.
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3
Beat the egg yolk and vanilla into the butter mixture until well blended.
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4
Sift the flour and salt together onto a sheet of waxed paper.
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5
Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.
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6
Scrape the dough out onto a work surface and divide into 4 equal portions.
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7
Shape into disks, wrap in plastic wrap, and refrigerate for at least 2 hours or for up to overnight.
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8
Preheat oven to 350 degrees; lightly grease 2 baking sheets or line them with parchment paper.
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9
Remove the dough disks from the refrigerator and let stand at room temperature for about 15 minutes.
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10
Working with 1 disk at a time, roll out between 2 sheets of waxed paper to a thickness of 1/8 to 1/4 inch.
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11
Using cookie cutters, cut into circles or other shapes.
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12
Repeat with the remaining dough portions, then gather up the scraps and reroll them.
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13
If the scraps of dough have become sticky, refrigerate them for 10 minutes before rerolling.
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14
For best results, do not roll the same dough more than twice.
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15
Using an offset spatula, transfer the cookies to the prepared pans.
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16
Sprinkle with the sugar.
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17
If using intricately shaped cutter, refrigerate the cutout cookies for 15-30 minutes before baking.
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18
Bake the cookies until they are lightly golden on the bottom, 10-12 minutes.
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19
Let the cookies cool briefly on the pans on wire racks before transferring them to the racks to cool completely.
