Makes 12 to 16 cookies.
2 cups all-purpose flour
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners’ sugar
1 teaspoon pure vanilla extract
- Line two rimmed baking sheets with Silpats or parchment paper. Sift together flour and salt in a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until fluffy, 3 to 5 minutes. Add confectioners’ sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, and beat to combine. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Remove the dough from bowl. Form dough into a flat disc, and wrap it in plastic. Chill disc until firm, at least 1 hour.
- Preheat oven to 325 degrees. Roll out one disc to a 1/4-inch thickness. Cut out desired shapes using shaped cookie cutters, and place on prepared baking sheets. Scraps can be gathered together and re-rolled once. Bake until firm and just starting to color, 13 to 15 minutes. Cool completely on a wire rack before decorating.
- Cookies can be stored in an airtight container at room temperature for 3 to 4 weeks.
This is a recipe adapted from Martha Stewart.com.