Butter Piped Cookies

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Make the Dough:

In a large mixing bowl, beat the softened butter with the powdered sugar until smooth and creamy, using a hand mixer or stand mixer.
Add in the vanilla extract and salt, mixing until well combined.
Gradually add the flour and mix until the dough comes together. It should be soft and slightly sticky, but firm enough to hold its shape.
Pipe the Cookies:

Transfer the dough to a piping bag fitted with a large star tip or any tip of your choice.
On the prepared baking sheets, pipe the dough into your desired shapes (rosettes, spirals, or simple straight lines).
You can pipe them close together since they won’t spread much, but leave a small gap between each cookie.
Bake the Cookies:

Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers should remain pale.
Keep a close eye on them to prevent overbaking, as the cookies can brown quickly.
Cool and Serve: