Ingredients
- 2-1/2 c. all purpose flour
- 1/2 tsp. salt
- 12 . Tbsp. (1-1/2 stick) unsalted butter
- 1 c. sugar
- 1 egg
- 1-1/2 tsp. vanilla extract
Preparation
Step 1
Have all ingredients at room temp. Over a small bowl, sift together the flour and salt and set aside.
Beat butter on high speed until creamy, about 2 min. Reduce speed to medium, slowly adding the sugar and beat until light and fluffy, about 2 min., stopping occasionally to scrape down sides of bowl. Add the egg and vanilla and beat for another minute, stopping once to scrape down sides of bowl.
Stop mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed, about 1 min. Add the remaining flour and continue beating until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2-3 min.
Turn the dough out onto a work surface and divide into two equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hrs or up to two days.
Remove dough from refrigerator and let stand for five minutes. On a lightly floured surface, roll out the dough 3/16 to 1/4 inch thick.
Preheat oven to 350 degrees. Line several baking sheets with parchment paper.
Cut out your cookies and using a small offset spatula, transfer cookies to the prepared baking sheets, spacing them about 1 inch apart.
Bake until golden brown around edges, 10-15 minutes. Transfer baking sheets to wire racks and let cool for 5 min. then transfer to the racks to cool completely. Resist the urge to frost these ;)