Beat butter in stand mixer fitted with paddle attachment until creamy. Add sugar and vanilla bean paste, beating until mixture is light and fluffy. Add egg, mixing well.
Combine flour and salt in medium bowl. Gradually add flour mixture to butter mixture. Beat until a smooth dough is formed.
Shape dough into 3 discs. Wrap individually in plastic wrap and chill for at least one hour.
After chilling, roll each disc to ¼” thickness on a floured surface. Cut into desired shapes.
Bake in preheated oven at 350°F for 8-10 minutes. Larger cookies may take longer, recommend baking cookies over 4” for 10-12 minutes.
Cool for one minute of baking sheet and then remove to wire racks. Cool completely before frosting.
Notes
To substitue vanilla bean paste: 1 Vanilla bean, scraped + ½ tsp. Vanilla Extract