Butter Cookies: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy.  Beat in the egg and vanilla extract (if using). 

In a separate bowl, whisk together the flour and salt. Add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides and bottom of the bowl as needed. Divide the dough in half (350 grams for each half) and shape each half into an 8 inch (20 cm) log. Wrap each log in plastic wrap and place in the refrigerator until firm (at least two hours or preferably overnight). (Can freeze the unbaked logs for up to two months.)

Preheat oven to 350 degrees F (180 degrees C). Place oven rack in the center of the oven. Line a baking sheet with parchment paper. 

Once the log is firm, with a sharp knife, slice cookies about 1/4 inch (.5 cm) thick.

Place the cookies on the baking sheet, spacing about 2 inches (5 cm) apart. Bake the cookies for about 10-15 minutes, or until the edges of the cookies are golden brown. Remove from oven and place on a wire rack to cool. Unfrosted, these cookies can be stored several weeks at room temperature.

Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the butter and shortening until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides and bottom of the bowl. Add the milk and beat until frosting is of spreading consistency. Add more milk or sugar if needed. Can tint portions of frosting with desired food color.

Makes about 60 cookies.

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