Mixer method: Place the butter in a large bowl and beat on medium speed for 1 to 2 minutes until it is soft with a hand-held mixer or with paddle attachment if using a stand-mixer. Add the sugar and cream/beat on medium speed until light and fluffy. Stop the machine and scrape down the sides of the bowl with rubber spatula when needed to be sure they are all mixed.
Add the vanilla and mix.
Add in flour mixture in 2-3 batches until it is totally incorporated.
Alternative no machine method: Place the flour and sugar in a medium bowl and mix well. Add the vanilla extract and mix with a spoon. Add the butter. Using a fork, cut the butter into flour mixture or rub butter and flour mixture with your fingertips. Finally use your hands to bring the dough together.
Divide the dough in half and place each on a plastic film. Give a rectangular shape to each and cover with plastic film. Start to roll the doughs into approximately 5,5 inches (14 cm) long logs. Keep them in the freezer for 40 minutes, or 4-5 hours in the fridge until they are firm.
Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
Take the doughs from the freezer/refrigerator and cut the logs into 0.4 inch(1cm)thick slices. Place them on the baking sheet and bake for 12-14 minutes until the edges are lightly golden brown.
Remove the cookies from the oven and let them cool for 10 minutes on the baking sheet. They will be crunchy as they cool.
If you want, you can dip the cookies into the melted white chocolate. Melt the chocolate over bain-marie. Place the chopped chocolate into a heat proof bowl that sits over a pan of simmering water. Stir often. Dip cookies into the melted white chocolate.