In a bowl combine flour and salt and set aside for later use.
Add butter and sugar into a mixer and beat until fluffy. Add in the egg and the vanilla extract and continue to beat.
Slowly add the flour mixture into the butter batter and beat until it becomes dough.
Wrap dough in a large piece of plastic wrap, then place it in the refrigerator for at least one hour. This way the dough is hardened and it is easier to roll out.
Roll out dough. Use any cookie cutter that you have on hand.
I have star cookie cutters 🙂 Bake on medium to high for 20 minutes.
Once cookies are baked lay on a rack to cool off before starting topping process. My chocolate/white icing did not turn out like I wanted it too, so I used sugar powder for most of my cookies as topping. This recipe makes about 25 cookies…..:)