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1
Preheat oven to 375 degrees.
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2
Cream together softened butter and sugar until very well incorporated.
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3
DO NOT substitute.
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4
You MUST use butter and no sugar alternatives.
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5
Add in flour and mix until dough forms into a ball.
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6
Try not to over mix.
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7
Place dough onto plastic wrap and form into a roll 2 1/2 to 3 inches in diameter.
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8
Wrap roll and chill in the fridge for a couple hours or until firm.
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9
Slice roll into 1/4 inch slices and place onto lightly greased cookie sheet about 1/2 inch apart.
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10
These should not spread too much as they cook.
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11
Bake for about 10 minutes or until just barely golden around the edges.
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12
Cool for a couple minutes and then gently remove from pan and cool on a cookie rack.
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13
They are light, crisp and decadently delicate once cooled.
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14
NOTES: IF you want to be fancy--you can drizzle dark chocolate on top once they are done or dip them to get something similar to a good peperidge farm cookie.
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15
I have also been lazy and formed circles by hand instead of chilling.
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16
You can also add a couple drops of food coloring for a fun twist.
