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These cookies are absolutely delicious made with regular butter, but they become downright amazing with Plugra or Land O Lakes Ultra Creamy.
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Dough log can be chilled up to 5 days or frozen, wrapped in a double layer of plastic wrap, 1 month.
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If frozen, thaw dough in refrigerator just until it can be sliced.
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Instead of forming dough into a log and chilling, you can roll tablespoons of dough into 1 1/4-inch balls, then roll balls in finely chopped nuts (about 1 cup) and coarse sugar.
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Bake, switching position of sheets halfway through baking, until bottoms are browned, about 15 minutes total.
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To garnish cookies with chocolate, melt 3 1/2 ounces chocolate and cool slightly.
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Transfer to a heavy-duty sealable plastic bag and snip a 1/16-inch opening in 1 corner.
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Pipe chocolate evenly back and forth over cookies.
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Let chocolate set before storing cookies.
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Cookies keep, layered between sheets of waxed paper or parchment, in an airtight container at room temperature 1 week.
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Whisk together flour, baking powder, and salt in a small bowl.
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Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld.
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Beat in egg and vanilla.
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Reduce speed to low, then add flour mixture and mix until just combined.
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Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap.
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Chill dough on a baking sheet until firm, at least 4 hours.
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(To roll cookies into balls, see cook's note, below.)
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Put oven racks in upper and lower thirds of oven and preheat oven to 375 degrees F.
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Cut enough 1/8 to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1-inch apart (chill remainder of log, wrapped in plastic wrap).
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If garnishing with coarse sugar, sprinkle slices with it.
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Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total.
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Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely.
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Make more cookies with remaining dough on cooled baking sheets.
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Cook's Note: Sanding sugar is available at specialty foods shops and New York Cake & Baking Distributor (800-942-2639).
