3 1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup unsalted butter,softened 2/3 cup sugar 1 large egg 1 tablespoon light corn syrup 1 tablespoon vanilla extract In a medium-size bowl, mix the flour and salt. In a large bowl, cream the butter and sugar, stir in the egg, then the corn syrup and vanilla extract. One third at a time, add the flour mixture until thoroughly mixed. Pat the dough into two disks, wrap in plastic, and refrigerate for 1 to 2 hours, or until firm enough to roll. If the dough is too firm, soften at room temperature for about 5 minutes. Preheat the oven to 375 degrees. Roll the dough between two pieces of waxed paper or plastic wrap, 1/4 inch thick. Remove the top sheet of waxed paper and cut out the cookies with cookie cutters or cardboard patterns (see Cookie Baking 101). Using a metal spatula, transfer the shapes to a baking sheet, leaving about 1 inch between the cookies. Bake for 8 to 10 minutes, or just until the cookies start to brown lightly around the edges. Set the baking sheet on a wire rack and cool for about 5 minutes. Transfer the cookies to racks and cool completely. The cookies can be stored in an airtight container in the freezer for up to 1 month and for up to 3 days at room temperature before you frost them. Makes 12 to 50 cookies, depending on their size.