The key to these cookies is using salted butter. The salt gives a nice contrast to their sweetness and their rich butter flavor. Since this is such a simple cookie, it helps to use a high-quality butter so you get as much flavor as you can. The recipe is really just a few basic ingredients, but these cookies shine in their simplicity.

I made a double batch of these yesterday. However, I didn’t use the cookie press, I just rolled them out and cut them into circles. I baked them just until they were set- no browning (I like them soft). I made a frosting out of 1 stick of margarine softened, 1 lb. powdered sugar, 1 tsp. vanilla extract, and a scant 1/4 c. milk to use on them, then decorated with colored sugars. They turned out great! My husband loved them and wouldn’t even let me throw 3 or 4 cookies out that I had cut too thin and had browned! These are the best, although I don’t know how much I would have liked them if I wouldn’t have put icing on them.


2 cups all-purpose flour
1 cup (2 sticks) salted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla


When ready to bake, preheat oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, cream together the butter and sugar with an electric mixer on high until light and fluffy, 2-3 minutes.
Add egg and vanilla, and beat to combine. Gradually add the flour, mixing on low until incorporated …