Cream butter, vanilla and sugar in a large bowl with a hand mixer, or in a stand mixer fitted with a paddle attachment.
Scrape bowl down and add flour while beating on low.

Scrape bowl once more and mix until combined.

Shape the dough into a rectangle, cover with plastic wrap and chill the dough for an hour.

Preheat oven to 350F (177C).

Use a sharp knife to cut ½ inch slice rectangles
Place slices, spaced ½ inch apart on parchment paper or a silicone baking sheet

Use a fork to poke holes in your cookie (any pattern is fine)

Bake for about 8-10 minutes

Remove from oven, let cookies sit for 5 minutes and then transfer to a wire sheet to cool.