Preheat oven to 400°F.

Cream butter; add sugar and vanilla and continue creaming until light. Beat eggs and add to butter mixture. Blend well.

Sift flour, measure; sift with salt and add to dough, using more flour if necessary to make stiff dough. Chill 20 to 30 minutes. Roll out to 1/4-inch thickness.

Cut with cooky cutter and bake on lightly greased cooky sheet in hot oven, 400°F for about ten minutes. Cookies may be sprinkled with sugar before baking.

Remove from pans and use a spatula to transfer cookies to wire racks to cool. Pack in airtight containers.

Yield, 5 to 6 dozen.

Cover with cookies of equal size with scallop edge. Centers may be removed with small scalloped cutter.

Bake in hot oven, 400-425°F for 15 minutes or until cookies are lightly golden along edges.

Remove from baking sheet to wire rack for cooling.

Submitted by: CM