These rich, buttery cookies are delicious plain, decorated, or sandwiched around fillings.




  • Beat butter and sugar with a mixer on medium-high speed until smooth. Add 1/2 teaspoon salt and the flour, 1 cup at a time. (For chocolate variation: Add cocoa with last cup of flour.) Scrape down sides of bowl. Beat until smooth, about 2 minutes. Refrigerate until chilled but not firm, about 15 minutes.

  • Preheat oven to 350 degrees. Roll out dough to 1/4-inch thickness on a floured surface. Cut out one hundred 1 1/2-inch rounds, rerolling scraps; transfer to parchment-lined baking sheets.

  • Bake until pale gold (or just browning around the edges if making chocolate variation), about 16 minutes. Let cool.

Cook's Notes

Serving idea: Spread 1 teaspoon blueberry jam or a heaping 1/2 teaspoon white icing between 2 cookies for a striped effect, or serve them dusted with confectioners' sugar.Storage: Plain cookies can be stored in an airtight container at room temperature for up to 3 days; sandwiched cookies can be stored for up to 12 hours.

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