In the bowl of a mixer, cream butter until smooth. Add sugar and cream until combined. Add vanilla extract and mix until combined. With mixer turned off, add flour and salt. Slowly mix to incorporate and continue mixing on low speed until dough comes together.

Remove dough from bowl and divide into two equal balls. Roll each in a log with a diameter of about 1 1/2 inches. Wrap in plastic wrap and chill for at least 1 hour.

To bake, allow dough to rest at room temperature for about 15 minutes while you preheat your oven to 350.

Slice dough into 1/4 inch slices and place on parchment lined baking sheet, leaving space between cookies.

Bake for 15 minutes or until slightly brown at edges. Cool on a wire rack. Store in an airtight container for 5 days. Enjoy!