The perfect butter cookie.
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 tsp. salt
1 1/2 tsp. pure vanilla extract
1 large egg yolk
2 cups all-purpose flour
In the mixer or in a SS bowl with a wooden spoon, beat the butter with the sugar, salt and vanilla until smooth and creamy, but not fluffy, about 1 minute with the mixer. Mix in the egg yolk, scraping down the sides of the bowl. Add the flour and mix until just incorporated. Scrape the dough into a mass and knead it with your hands a few times just until smooth.
Form the dough into a log about 2 inches in diameter, wrap and refrigerate the dough at least 2 hours, preferably overnight. May be frozen up to 3 months.
Preheat the oven to 325°F. Use a sharp knife and slice the dough 1/4" thick.
Place the cookies at least 1 1/2 inches apart on ungreased cookie sheets.
Bake 16 - 18 minutes or until light golden on the edges, rotating the cookie sheets half-way through the baking time.
Let the cookies sit on the pan for about a minute before transferring to a wire rack to cool.
Makes about 4 dozen 2-inch cookies
Pay close attention to her directions. I followed them EXACTLY because her technique is so different, such as: the degree of creaming the butter and sugar, the kneading, etc. I wanted to make sure I did exactly what she did so I could tell if the results were any different. To me, there were. I found these cookies had a wonderful texture and flavor.