In large mixing bowl, combine butter, sugar, eggs and vanilla; using an electric mixer on medium speed, beat until light and fluffy.
Reduce mixer to low; add flour and salt, mixing until well combined, scraping bowl often.
Divide dough into fourths; work with one-fourth at a time keeping remaining dough refrigerated. Roll dough ⅛-inch thick on lightly floured work surface, cut with favorite cookie cutters.
Place cutouts onto ungreased baking sheet; sprinkle with colored sugar, if desired. Bake in a preheated 375°F oven 6-8 minutes or until set but not browned.
Tip: Dough may be refrigerated, covered, up to 7 days.