Sift flour and salt, set aside. Beat butter and sugar with a medium speed mixer until creamy and light yellow-about 3 minutes. Beat in egg and PURE VANILLA EXTRACT, when blended, add flour about 1/3 at a time, blending between additions. I switch to a wooden spoon and beat by hand at this point. Once the dough is mixed, it needs to be refrigerated for at least 2 hours, so it will roll out easily. Divide the dough in half, roll into balls, place each ball on a sheet of plastic wrap or waxed paper. Place another sheet on top, then flatten with your hand into an inch thick disk. Make sure all the dough is wrapped up, then pop in the fridge..
To bake the cookies, preheat oven to 350°. Sprinkle flour on the work surface-if you happen to have a marble slab, it makes the cookie cutting wonderfully easy. Rub a bit of flour on your rolling pin-a dowel or wine bottle will work in a pinch-and roll out the dough to the thickness you desire-usually a quarter to half an inch. Flip the dough and dust with flour a few times during rolling, to prevent sticking, but try not to overuse the flour, or the cookies won't be as tender. Cut the cookies and place on a greased cookie sheet- preferably one without edges, which is easier to slide the baked cookies off of. Throw the scraps of dough into the refrigerator while rolling out the second ball, then combine the scraps for a third sheet. Bake each sheet at 350° for 8-10 minutes, until lightly golden- not brown, as the cookies taste best on the pale side. Remove from oven, slide off the pan, and let cool before frosting.
To prepare frosting, mix all of the ingredients together until smooth, adding more milk as necessary to receive desired consistency.
Color with food coloring if desired.
Prep. time: 10 minutes plus chilling time (2 hours or more)
Baking time: 8-10 minutes
Frosting: about 10 minutes, unless you get fancy
Yield: 3 dozen or so cookies