In a stand mixer equipped with a paddle attachment, cream together the butter and vanilla extract until smooth and fluffy.

Gradually add the confectioners' sugar and kosher salt, continuing to mix until well incorporated.

Scrape down the sides of the bowl, then add the flour while mixing on low speed. Scrape the bowl once more and mix until the dough is fully combined.

Shape the dough into a rectangular prism, wrap it tightly in plastic wrap, and refrigerate until firm, at least one hour.

Preheat your oven to 350°F (177°C). With a sharp knife, cut the chilled dough into 1/2 inch thick slices.

Arrange the slices on a baking sheet lined with a silicone mat or parchment paper, spacing them at least an inch apart.

Use a fork or skewer to create a decorative pattern on the top of each slice.

Bake for approximately 10 minutes, rotating the baking sheet halfway through the baking time to ensure even cooking.

Transfer the cookies to a wire rack to cool completely.