November 5th, 2015
In a bowl, combine the flour and salt. Set aside.
In another bowl, cream the butter, sugar and vanilla with an electric mixer. Add the egg and beat until smooth. At low speed or with a wooden spoon, stir in the dry ingredients. Shape the dough with your hands into 2 discs. Cover with plastic wrap and refrigerate for 1 hour (see note).
With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.
On a lightly floured work surface, roll out one disc of dough at a time into a ¼-inch (5 mm) thick sheet. Cut the cookies with a round 2-inch (5 cm) cookie cutter or a small shot glass, reusing the scraps. Place on the baking sheets.
Bake, one sheet at a time, for about 12 minutes or until the cookies are lightly golden brown. Let cool completely.
If desired, decorate with Royal Icing.