Beat the butter and sugar together in a large bowl with a wooden spoon until thoroughly mixed and light and pale. A minute will do.
Stir in the vanilla or any flavouring you prefer.
Tip in the flour mix and work with the wooden spoon, then your fingers to form a dough. DO NOT knead, work lightly.
Wrap in clingfilm and place in the fridge for 15 minutes.Preheat the oven to 160˚C/310˚F.
Using a Cookie Press
If using a cookie press, fill the press with the dough and stamp out cookies onto a baking sheet.
Press or pipe out the cookies onto a large baking sheet.
Bake for 12-15 minutes or so until the cookies are a light golden colour.
Without a Cookie Press
Divide the dough out into 2. Wrap one of them back in the clingfilm and place in the fridge until needed.
Roll the other half of the dough into a roll.
Using a sharp knife, slice little discs about ½ an inch thick (just over 1 cm). Work quickly, as the dough warms up, it'll soften.
Arrange the dough on a baking sheet and bake for 12-15 minutes until a light golden colour. Repeat with the other half of the dough. You can bake 2 baking trays at the same time.
Notes
You can control the feel of the baked cookies. The lighter the colour when you take them out of the oven, the more melt in the mouth they will be. A slightly darker shade will give you a crunchier cookie.