Butter Cookies

Yields 24 medium cookies perfect for being decorated

2 sticks and 2 tablespoon of softened butter
1 medium egg plus one yolk
1 cup of fine white sugar
1 1/2 teaspoon vanilla extract
1/2 teaspoon salt
4 cups of flour

Cream die butter and sugar at low speed until whitened (do not incorporate much air since this results in misshapen cookies).
Mix in the eggs, vanilla and salt only until incorporated.
Add the sifted flour in two batches and mix with a spatula, turn the dough out onto a clean surface and knead by hand until the flour is completely incorporated.
Form two discs, cover in plastic wrap and refrigerate at least two hours. Extend the dough, cut the cookies of your choice and bake at 350F until the borders turn golden.
The dough can be frozen, for use defrost 24 hours in the fridge. Baked cookies may also be frozen in hermetic containers separating layers with wax paper.