Beat the butter, cream, egg, vanilla and sugar until creamy 2-3 minutes. Add the flour and salt, combine.
Form the dough into a ball, wrap in plastic wrap and chill for 1 hour.
Pre-heat oven to 340F/170C. Line 1-2 baking sheets with parchment paper.
Roll the dough into ¼ inch thick, cut out with cookie cutters.Place the cut out cookies on prepared baking sheet. Bake for 12-15 minutes. Let cool on sheet 5 minutes then move to a wire rack to cool completely.
Dust with powdered sugar before serving.
Notes
If the dough is too dry then add a bit more cream if too wet, then a bit more flour.To store your cookies, place them in a container with a lid and store them in a cool dry place. I often line the container with a paper towel to absorb any excess moisture. These Italian heavy cream cookies should stay fresh for up to a week or more when stored this way. You can also freeze leftover cookies! Stack the cookies in an airtight container in the freezer and store for a few months, if they last that long. When ready to enjoy, just thaw and serve.