This batter can be chilled until you use it, but let it come close to room temperature before rolling, or it may crack.
1 lb. butter
1 1/3 cups sugar
2 tsp. vanilla
1 lb. 6 oz. sifted all purpose flour (5 cups)
1 tsp. salt
Roll cookies on lightly floured surface.
Cut shapes and bake on parchment in a 300-325 oven until edges are brown.
Times will vary depending on size and shape of cookies.
Cool on racks.