In a large mixing bowl, cream together the butter and sugar using an electric mixer on medium speed until light and fluffy.

Add the vanilla extract and salt, mixing until combined.

Gradually incorporate the all-purpose flour until you have a soft, cohesive dough.

Transfer the dough onto a lightly floured surface and roll it into two logs, about 1.5 inches in diameter.

Wrap the logs tightly in parchment paper and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Slice each log into ¼-inch rounds and place them on the prepared baking sheets, spaced 2 inches apart.

Bake for 10-12 minutes or until the edges begin to turn light golden brown.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.