Cream butter and sugar with an electric mixer until pale and fluffy (1 to 2 minutes). Add egg and vanilla and continue beating until mixture looks smooth (2 minutes). Incorporate flour and salt into butter mixture in low speed. Scrape down sides if bowl. Shape into 2 disks. Wrap disks in plastic wrap and refrigerate until firm, 45 to 60 minutes.
Roll out, cut into desired shapes and bake in a preheated 350-degree oven on lightly greased cookie sheets for 8 to 10 minutes.
Recipe courtesy of Heather McCartney, creator of Ethnic Edibles
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