In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add in the vanilla extract and mix until well combined.

Gradually sift in the all-purpose flour and salt, mixing at low speed until just combined.

Divide the dough into two portions, shape each into a log, and refrigerate for at least 2 hours.

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

Slice the chilled logs into rounds about 1/4 inch thick and arrange on the baking sheet.

Bake for 10-12 minutes, or until the edges are lightly golden.

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