Chicago Public School Butter Cookies

In a large bowl, beat butter and sugar until light, fluffy, smooth, and lump free.
Scrape the bottom and sides of the bowl and add in the vanilla.
Gradually add the salt and flour, mixing until there are no visible streaks of flour.
Use an ice cream scoop or a large spoon to portion out the dough into 24 portions. The balls of dough should be the size of a small tangerine orange.
Use 3 fingers and press down on top of the dough, leaving the finger indentations on the top of the cookie. Repeat this process with the remaining cookies.
Transfer the cookies to a tray and refrigerate for a minimum of 1 hour.
Once chilled, preheat the oven to 375°F and line 2 large baking trays with parchment paper, set aside.
Set the cookies onto the baking sheets with 2 to 3 inches of space between each cookie.
Bake for 15 to 18 minutes or until the edges are getting slightly gold around the bottom edges. Let the cookies rest on the baking tray for 5 minutes before transferring to a wire rack to cool completely.