In large bowl, sift together flour and salt.
In a separate bowl, cream butter and sugar with a hand whisk until fluffy and pale, about 5 minutes. Beat in eggs.
Add flour mixture and mix on low speed until thoroughly combined. Add vanilla essence and blend.
Remove 1/2 of dough from the bowl, make a ball, and place on a large piece of cling film. Wrap the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.
Remove one disc and remove plastic wrap. Place on a large piece of grease proof paper and roll out to 1/4" even thickness. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
Preheat your oven to 170C/ gas mark 3.
Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a lined baking sheet, allow 1" clearance around each one, in case of spreading.
Place sheet with cookies into fridge for 15 minutes before baking. Bake 12-14 minutes, or until edges are golden brown. While still warm insert the lollypop sticks gentl .and place on wire racks to finish cooling before decorating
For the glace icing, mix sieved icing sugar with the water in a bowl, beat until smooth then add vanilla essence. The icing consistency needs to be thick enough to coat the back of the spoon. If it's too thin add a little more sieved icing sugar, if it's too thick add a few more drops of water. Remember to do it little by little.
Whilst the icing is still wet, sprinkle your choice Chocoholics Delight or Sweet Treats on top and allow a further 20 mins to set.