combine flour, baking soda and salt. beat butter in mixer until creamy. beat in sugar until light and fluffy. add eggs one at a time, beating well after addition. add vanilla. beat in dry ingredients until blended. divide dough into quarters. roll each quarter 1/16 inch thick between 2 sheets of floured wax paper. refrigerate 4-42 hours. preheat oven to 350 decrease. grease cookie sheets. cut out and transfer to sheets. bake 6-7 minutes or until edges are golden, cool on wire racks. may need to refrigerate or freeze dough while handling. use butter cream frosting
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