In a large bowl, using a hand mixer on medium speed, beat the butter and powdered sugar until creamy.

Add the vanilla extract, all-purpose flour, and salt. Continue mixing until combined; the mixture will be crumbly.

Using your hands, shape the dough into a ball, then roll it into a log approximately 2 inches in diameter and 12 inches long.

Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, up to overnight.

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

Remove from the refrigerator and set the dough on a flat work surface. Slice the dough into 1/8-inch rounds. Arrange the cookies onto the prepared baking sheets, spacing them at least 1 inch apart.

Bake for 8 minutes, until the edges are lightly golden. Remove from the oven and let the cookies rest for 1 minute on the baking sheet, then transfer them to a wire rack to cool completely before serving.