So easy, so addictive, and I’ve usually got all the ingredients on hand at any given time. Because we’re working with so few ingredients, make sure to use the high quality stuff. Real butter, real sugar. If you insist on making this slightly healthier, I have been known to substitute up to 1 1/2 cups whole wheat flour for the same amount of all-purpose. If you choose to do the same, add an extra pinch of kosher salt just to keep it crumbly.

The How-To

Preheat oven to 350*. Cream butter and sugar; add vanilla. Whisk together dry ingredients, and add to butter mixture 1 cup at a time until just incorporated and dough pulls away from the side of the bowl. Form into 2 disks, wrap with wax paper or plastic wrap, place in plastic zipper bag, and chill int he fridge 30 minutes.

On a floured surface, roll out one disk at a time to 1/4 to 1/3 inch thick, cut into shapes, etc. If you don’t have any cookie cutters, I use the rim of a wine glass or biscuit cutter. Move to a parchment-lined baking sheet or Silpat/silicone baking sheet liner. Bake 15-20 minutes (more or less depending on the size of your shapes) or until just golden brown around the edges. Rotate pan halfway to ensure even cooking. Watch the first batch and gauge how long the rest will take.

Variations on a Theme

Although excellent plain, I like to drizzle them with melted dark chocolate and finely chopped walnuts and use them for bribing people. (Insert maniacal laugh here.)