Pre-heat oven at 325F

In a stand mixer bowl, cream the butter using the leaf attachment

Turn it off, add the sugar and turn it on low. Mix until combined.

Again, turn it off, add the flour and vanilla extract; turn it back on low

Make sure to scrape the side of the bowl to unstick the butter so it all combines. It will remain crumbly, that’s normal

Dump the dough unto parchment paper, form it into a ball and put another piece of parchment paper on it and roll it down using a rolling pin. Remove the top parchment paper

Using a cookie cutter, them to whatever shape you fancy. Optionally you can make a pattern on each of the cookies using a toothpick

You can re-roll all the leftover pieces. Simply make a ball and roll it down again between the parchment papers

Transfer the cut piece unto a baking tray covered with parchment paper. When full, transfer to the oven to bake for about 12 minutes but the real indication they are done is when the bottom starts to get lightly golden

Transfer to a wire rack for 5 minutes