Ingredients
Equipment
Method
- In a large mixing bowl, cream the softened butter and sugar together on medium speed for 3-5 minutes, until pale, fluffy, and almost whipped.
- In a separate bowl, whisk together the flour and optional salt.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix only until the flour is just incorporated and the dough begins to come together in large, crumbly clumps. Do not overmix.
- Turn the crumbly dough out onto a clean surface. Gently knead and press it together 3-4 times to form a cohesive ball. Divide the dough in half.
- Shape each half into a log about 1.5 to 2 inches in diameter. Wrap each log tightly in plastic wrap and chill for at least 2 hours, or up to 3 days.
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Slice the chilled logs into 1/3 to 1/2 inch thick rounds. Place them on the prepared baking sheet, spaced slightly apart.
- Prick each cookie 2-3 times with a fork (docking) to prevent puffing.
- Bake for 18-22 minutes, rotating the sheet halfway through, until the edges are just barely starting to turn a light golden brown. The centers should remain pale.
- Immediately upon removing from the oven, sprinkle a pinch of granulated sugar over each cookie.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Butter temperature is crucial: it should be cool to the touch but soft enough to make an indentation with a finger. Do not overmix the dough after adding flour to avoid tough cookies. For variations, try adding 1/2 cup finely chopped toasted pecans or the zest of one lemon or orange to the butter-sugar mixture. Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.