Step 1

In a mixer or medium bowl, beat the butter, sugar, and salt together until light and creamy.

Step 2

Stir in the egg and vanilla extract until fully incorporated and then fold in the flour until a dough is formed.

Step 3

Press into a flattened disc and place in an airtight container in the refrigerator to chill for at least two hours and up to two days.

Step 4

When ready to bake, preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 5

On a floured surface, roll the dough out to about ⅛ inch (4mm) thick and cut out desired shapes with cookie cutters.

Step 6

Place cookies 2-inches (5cm) apart on the prepared baking sheets and brush lightly with the egg wash.

Step 7

Bake for about 10 minutes, rotating pans halfway through, until pale golden. Transfer to a wire rack to cool while you bake off the rest of the cookies.

Step 8

Once cool, dust with powdered sugar before serving. Store in an airtight container at room temperature for up to 3 days.