Preheat oven to 350°F.
In a medium bowl, sift together the flour and salt. Set aside.
In the bowl of a stand mixer or in a large bowl using a hand mixer, cream the butter. Add the sugar and beat until well blended.
Add the vanilla bean paste or extract of choice and mix until well combined.
Slowly add the dry ingredients until just incorporated.
Roll dough out on well-floured surface to a thickness of 1/4-inch. You may use wooden dowel rods set up as guides for the rolling pin or rolling pin guides that slip onto the ends of the rolling pin to achieve even rolling thickness.
Use small cookie cutters to cut out the dough and place on a parchment paper lined cookie sheet. Bake for 5-7 minutes, depending on the size of the cookies, until baked through but not brown.
Remove cookie sheet from the oven and allow cookies to cool for 1 to 2 minutes before removing them to a wire rack. Allow cookies to cool completely. Meanwhile, make the icing.