In a large mixing bowl (you can also use a stand mixer if you’re doubling it), cream butter, brown sugar, and vanilla until smooth and fluffy.  Combine the flour and salt and slowly beat into the butter and sugar.  It may look crumbly and dry at first, but if you keep mixing it will eventually form a smooth dough.  Dough can be used immediately, or left in the refrigerator for up to a week.  If you a going to chill it, be sure to allow time for it to soften before it is baked.

When you are ready to bake, preheat the oven to 350 degrees.  On a lightly floured surface, roll out dough until it’s approximately 1/4″ thick.  At this point, you can cut out shapes (totally fun) or cut it into 2″ rectangles or squares (totally traditional). Just rock your final design, get them on the baking pans, then make sure to prick small holes  and give a sprinkling of turbinado sugar before putting the cookies in the oven.  Bake for 8-12 minutes, depending on the size of the cookies, until the edges are beginning to turn golden brown and the centers don’t look dough-y.

Remove to cooling rack and enjoy!  These are best within a week, but they freeze beautifully for up to a month in an airtight container.