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1
In a medium bowl, whisk flour and salt together. In a separate bowl, use an electric mixer to beat the butter and sugar until well combined and fluffy, about 3 minutes. Add egg and vanilla and beat until just combined. Reduce speed to low and gradually blend in the flour mixture; mix until just combined.
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2
Form dough into two equal-sized balls and flatten into discs. Wrap both in plastic and chill at least 1 hour.
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3
Position oven racks in the upper and lower thirds of the oven and preheat to 350u00b0F. Prepare a well-floured surface and a well-floured rolling pin to help keep the dough from sticking. Working with one disc at a time, roll dough to 1/4 inch thick. Cut out as many cookies as possible with cookie cutters (if dough becomes too soft, chill until firm). Arrange cookies 1 1/2 inches apart on two ungreased baking sheets and chill 15 minutes. Gather scraps, form into a small disc, and chill until firm.
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4
Bake cookies until golden brown at edges (rotating baking sheets and switching position on racks halfway through), 16 to 18 minutes. Transfer to cooling racks to cool completely.
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5
Roll out the second disc of dough and scraps (reroll scraps only once) and bake on cooled baking sheets. Transfer to racks to cool completely. Decorate, if desired.
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6
Halve dough and form into two logs, 1 1/2 inches in diameter. Wrap logs in plastic and roll to form a more uniform round shape. Chill at least 2 hours.
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7
Position oven racks in the upper and lower thirds of the oven and preheat to 350u00b0F. Slice cookies into 1/4-inch-thick rounds and arrange 1 1/2 inches apart on ungreased baking sheets. Bake cookies until golden brown at edges (rotating baking sheets and switching position on racks halfway through), 16 to 18 minutes. Transfer to cooling racks to cool completely. Decorate, if desired.
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8
After blending the flour mixture into the butter and sugar mixture, add
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9
and
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10
. Mix gently to incorporate.
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11
After blending the flour mixture into the butter and sugar mixture, add
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12
and
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13
. Mix gently to incorporate. After baked cookies have cooled, make a simple glaze, if desired: whisk together
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14
and
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15
. Spoon a small amount onto the center of each cookie and top with additional
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16
and
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17
.
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18
When combining the dry ingredients, whisk in
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19
,
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20
, and
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21
. After blending the flour mixture into the butter and sugar mixture, add
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22
. Mix gently to incorporate. Sprinkle with
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23
or
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24
, if desired, before baking.
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25
When combining the dry ingredients, whisk in
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26
. After blending the flour mixture into the butter and sugar mixture, add
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27
and
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28
. Mix gently to incorporate.
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29
Follow the slice-and-bake method above to bake cookies. To make sandwich filling, use an electric mixer to beat
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30
on medium-high until smooth and fluffy. Add
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31
and beat until well blended. Add
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32
,
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33
and mix on medium-low until well combined. Spread 2 to 3 teaspoons of filling on the flat side of a baked cookie, and then top with another cookie (domed side up) to form a sandwich. Repeat with the rest of the cookies.
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34
Whisk
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35
and
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36
into the dry ingredients. Follow the rest of the procedure as written above in the base recipe.
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37
Follow the slice-and-bake method above to bake cookies. To assemble the sandwiches, spread
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38
on the flat side of a baked cookie, then top with another cookie (domed side up) to form a sandwich. Repeat with the rest of the cookies.
