1 c. (2 sticks) unsalted butter at room temp.
¾ c. confectioner's sugar
1½ t. coarse salt
2½ c. all-purpose flour (spooned and leveled)
⅓ c. coarse or sanding sugar (optional) for decorating.
Make them chocolate: Use ⅓ c. cocoa powder for ⅓ c. flour and add 6 oz. finely chopped
bittersweet chocolate to the dough
1.In a food processor, combine butter, confectioner's sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm. 30 minutes (or up to 1 month) 2. Preheat oven to 350 degrees with racks in upper and lower thirds. Cut dough into 1/4 inch thick slices. Dip edges in sugar if desired and transfer to two parchment-lined baking sheets. bake until cookies are golden brown around edges. 15 to 18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely. (Wrap cookies tightly with plastic and keep at room temperature, up to 1 week.