-
1
Line two baking sheets with parchment.
-
2
Combine butter, sugar and salt in a stand mixer (use paddle attachment).
-
3
Mix on low speed until the butter combines with the sugar, but isn't perfectly smooth, 1-2 minutes.
-
4
Add flour and mix on low, scraping frequently, until dough has just about pulled together, about 3 minutes.
-
5
Don't overmix.
-
6
Roll dough on a lightly floured surface to a uniform 1/4 inch.
-
7
Cut dough into bars or squares with a sharp knife or use a cookie cutter.
-
8
Reroll scraps- refrigerate dough if it becomes sticky.
-
9
Arrange on baking sheets and refrigerate until chilled- about 20 minutes.
-
10
Position racks in the upper and lower thirds of the oven and preheat to 300 degrees.
-
11
Bake cookies until golden on the bottom and edges and pale to golden on the top- 30 minutes to 1 hour.
-
12
Rotate baking sheets every 15 minutes.
-
13
Cool.
-
14
Variations: Brown sugar and oatmeal- use brown sugar in place of white and add 1/2 cup quick cooking oats with the flour.
-
15
Chocolate dipped espresso- Add 2 Tbl finely ground espresso coffee beans with the flour.
-
16
Dip half of each cooled cookie into melted chocolate (9 oz semisweet chocolate melted with 1 Tbl vegetable shortening).
-
17
Place cookies on parchment line sheetpan to set up- 2 hours.
-
18
Orange-Hazelnut- Add 2 1/2 oz (1/2 cup) skinned, toasted and finely ground hazelnuts (use food processor) and 2 tsp (loosely packed) finely grated orange zest from 1 orange along with the flour.
