Beat softened butter with mixer until creamy.
Gradually add in sugar, beating until light and fluffy.
Add egg and vanilla and mix well.
Combine flour and salt in a separate bowl and gradually add to butter mixture, beating until smooth.
Shape dough into two discs. Wrap in plastic wrap and chill for at least an hour.
Preheat oven to 350 degrees.
Roll each disc into 1/4" thickness on floured surface. TIP: A rolling pin with the 1/4" bands is wonderful to roll this dough perfectly.
Use cookie cutter to cut shapes and place on a greased cookie sheet 1" apart. TIP: I love the doughmaker cookie sheets and these work beautifully without greasing!
Poke holes in cutouts using the flat end of a skewer. or straw.
Bake for 12 minutes or until slightly browned.
Cool for one minute on the baking sheet and remove to a cooling rack to cool completely.
In a ziplock bag, melt squares of white chocolate almond bark in the microwave until just melted. Cut a hole in one corner and ice the cookies in whatever design you like. If you want to pipe, attach a tip and coupler and outline or make designs. Sprinkle or decorate with sprinkles or edible glitter.
If you are gifting these, when cookies are cooled and set completely, slide into bag and add ribbon and decorations to close the bag. Have fun with your creativity!!