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1
Combine the flours in a bowl and mix together thoroughly with a whisk or fork.
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2
In a medium bowl, with the back of a large spoon or with an electric mixer, beat the butter with the sugar, salt and vanilla until smooth and creamy but not fluffy, about 1 minute with the mixer.
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3
Add the flour and mix just until incorporated.
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4
Scrape the dough into a mass and, if necessary, knead it with your hands to be sure the flour is completely incorporated.
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5
Form the dough into a 12-by-2-inch log.
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6
Wrap and freeze for at least 2 hours, preferably overnight.
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7
Preheat the oven to 350 degrees.
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8
Line two cookie sheets with parchment paper or aluminum foil, dull side up.
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9
Position racks in the upper and lower thirds of the oven.
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10
Unwrap the dough log and use a sharp knife to cut the cold dough into 1/4-inch-thick slices.
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11
Place the cookies at least 11/2 inches apart.
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12
Bake for 12 to 14 minutes, until the cookies are light golden brown at the edges.
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13
Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.
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14
Let the cookies firm up on the pans for about 1 minute before transferring to a rack with a metal spatula.
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15
Let the cookies cool completely before storing.
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16
The cookies are delicious fresh but are even better the next day.
