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Beat butter at medium speed with an electric mixer until creamy, gradually add sugar, beating well.
Stir in vanilla.
Combine flour and salt, gradually add to butter mixture, beating at low speed until blended.
Roll dough to ½-inch thickness on a lightly floured surface.
Cut with a 2 ½-inch round cutter or Christmas cookie cutter.
Place 2 inches apart on an ungreased baking sheet.
Bake at 275° for 50 minutes or until bottoms begin to brown. (The type of cookie sheet and/or oven will affect baking time. Mine were done at 42 minutes. Recommend checking doneness every five minutes after the first 30 minutes.)
Cool 2 minutes on baking sheet, remove to a wire rack to cool completely.