Using a food processor or a pastry blender, blend butter cubes with flour and sugar. Once the flour resembles small pea sized bits then add the egg and vanilla. Mix thoroughly. Dough will be a bit sticky.
Place cookie batter in parchment paper and seal in a zip-lock. Refrigerate for 1-2 hours or up to 2 days

Roll out cookie dough onto your floured work place. A *Silpat, muslin cloth, or marble cutting board all work great., Also remember to flour your rolling pin, and cookie cutters prior to rolling and cutting. Dough gets sticky. Cut dough into desired shapes.

Bake 8 min in a pre-heated 400 degree oven OR lower temp at 350 degrees for 10-12 min.

Check cookies half way through cookie to make sure oven temp is correct and cookies are not burning.

Cool completely on cookie racks before frosting .

Store UN-frosted cookies together and frosted ones in a separate tin or air tight container. Once frosted the cookies will become softer. I suggest frosting when ready to eat or share. Also fun for the kids to frost, no matter what age!