Step 1

In a medium bowl, combine the flour and salt with a wire whisk.

Step 2

In a stand mixer, cream the butter and sugar together. Add the eggs and vanilla and beat on medium speed until mixed well.

Step 3

Scrape down the sides of the bowl and add the flour mixture.

Step 4

Mix just until combined, being careful not to overmix.

Step 5

Divide the dough in half, gently flatten the ball into a disk and wrap tightly in plastic wrap.

Step 6

Refrigerate for 1 hour.**

Step 7

On a floured surface, roll out the dough to 3/8" thick. Use cookie cutters and cut as many shapes as possible, re-rolling the dough scraps and cutting again.

Step 8

Place the shapes on a non-stick baking sheet.

Step 9

Refrigerate the cookie dough for another hour.

Step 10

Preheat the oven to 325 degrees.

Step 11

Bake the cookies for 12-13 minutes, pulling the cookies out just before they start to brown.

Step 12

Allow the cookies to cool for 2-3 minutes, then transfer them to a flat surface to cool.

Step 13

Once the cookies are cooled, decorate as desired.