In a large bowl, combine the softened butter with the cream cheese. Mix until a smooth and homogeneous cream emerges.

Add the sugar and vanilla extract, continuing to blend until well incorporated.

Gradually introduce the sifted flour and salt, folding gently until a soft, pliable dough forms.

On a lightly floured surface, roll out the dough to about half a centimeter thick.

Roll the dough into a compact cylinder, wrap it in plastic wrap, and refrigerate for 30 minutes.

Slice the chilled dough into discs about one centimeter thick and place them on a baking sheet lined with parchment paper.

Preheat your oven to 180 degrees C.

Bake the cookies for 12-15 minutes or until they take on a gentle golden hue.