Ingredients
Method
- Using a stand mixer with the paddle attachment, cream butter, sugar, vanilla and salt until smooth, about 30-60 seconds. Add eggs and mix until combined.
- While the stand mixer is running on slow, slowly dd flour until dough forms, knead until smooth.
- Divide dough into two and flatted into two disks using your hands. Cover with plastic wrap and place in the refrigerator for 20 min.
- Preheat oven to 350℉
- Roll dough on floured surface to ¼ inch thick. Cut into shapes and place onto parchment-lined baking sheet. Bake until cookies appear slightly dry at the edges, about 12 minutes
Store dough up to 3 days in the refrigerator