Preheat the oven to 350°F (180°C).
In a large bowl, beat together the butter and sugar with an electric beater.
Add the egg, vanilla, and salt; beat until smooth.
Stir in the flour and knead lightly until a soft dough forms.
Divide the dough in half, then wrap each half in waxed paper to form a cylinder about 1½ inches in diameter.
Refrigerate the dough until firm, about 2 hours.
Cut the dough into ¼-inch slices and arrange on greased cookie sheets.
Bake for 12 to 15 minutes.
Orange Poppy Seed Variation:
Mix in 2 tablespoons poppy seeds and ½ teaspoon orange extract before adding the flour.
Flatten the sides of the wrapped dough to form a rectangular shape before chilling.
Cinnamon Pecan Variation:
Mix in 1 cup chopped pecans before adding the flour.
Sprinkle the ¼-inch slices generously with a combination of ½ teaspoon ground cinnamon and ¼ cup sugar before baking.
Servings
Makes about 3 dozen cookies
Nutrition Facts
Nutrition Per Serving (1 cookie) - Calories: 95; Total Fat: 5g (Saturated Fat: 3g); Cholesterol: 15mg; Sodium: 50mg; Total Carbohydrates: 12g (Dietary Fiber: 0g, Sugars: 6g); Protein: 1g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.