Beat the butter with the brown sugar. Add the vanilla, salt, and eggs, and mix well.

Gradually add the flour and mix until you have a soft, pliable dough that doesn't stick to your hands.

Refrigerate the dough for about an hour to chill, making it easier to roll out.

Roll out the dough with a rolling pin, cut out shapes with cookie cutters, and place them on a baking sheet lined with parchment paper. Bake at 350°F (180°C) for about 15-20 minutes, depending on your oven.

Store the cookies in a bowl or airtight container for up to one month. Decorate as desired with fondant.