340g unsalted butter
1/2 tsp salt
120g icing sugar
375g all-purpose flour
1. Cream the room temperature butter.
2. Add powdered sugar and while mixing on low.
3. Scrape bowl down and add the flour while mixing on low. Scrape down again and mix until combined.
4. Transfer dough onto a floured surface and shape into a rectangular brick shape. Wrap in plastic and chill until firm, about 1h.
5. Preheat oven to 350F then remove dough from refrigerator and cut into half inch slices.
6. Place pieces onto a baking sheet lined with a silicone mat or parchment paper. Use a fork or skewer to create a pattern on top. Bake at 350F for 10 min, rotating baking sheet in the oven halfway through.
7. Transfer to a wire sheet to cool.
Note:
The cookie dough can be made well in advance. It keeps for about a week in the fridge and a month in the freezer. Make sure to wrap very well and allow to warm up just enough to cut.
