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1
Position a rack in the middle of oven; preheat to 350u00b0.
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2
Grease several large baking sheets or coat with nonstick cooking spray.
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3
In a large bowl, vigorously beat together the butter and 1/2 cup sugar until well blended and smooth.
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4
Add the egg, vanilla, and salt to the bowl; beat for 2 minutes or until the mixture is lightened in color and texture.
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5
Scrape down the sides as needed.
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6
Beat or stir in the flour just until evenly incorporated.
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7
Let stand to firm up for 5 minutes; if too soft to shape.
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8
If the dough is still too soft, work in up to 1 1/2 tablespoons more flour.
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9
With well greased hands, pull off dough portions and shape into scant 1-inch balls (alternately, scoop up balls of dough using a 1 1/4-inch diameter spring-loaded scoop).
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10
Space them about 2 1/2 inches apart on the baking sheets.
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11
Grease the bottom of a flat-bottomed glass and dip it into the 1/4 cup sugar.
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12
Press down on a ball to flatten it into a scant 2 1/4-2 1/2 inch, evenly thick round.
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13
Repeat, dipping the glass in the sugar, then flattening the balls.
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14
As needed, wipe excess sugar from the glass and re-grease the surface.
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15
Bake one sheet at a time for 8-12 minutes or until the cookies are lightly tinged at the edges.
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16
Transfer the baking sheets to wire racks; let stand until the cookies firm up slightly, about 4 minutes.
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17
Using a wide spatula, transfer the cookies to the wire racks; let cool.
