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Heat oven to 350° F. Beat butter in a medium mixing bowl for 30 seconds. Gradually add sugar and salt, beating until well combined. Beat in as much flour as you can; mix in remaining flour.
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Roll dough on a lightly floured surface till ¼ inch thick. Or a trick here is to use two pieces of waxed paper and roll dough between sheets. To make things easier, I tape down the bottom piece with masking tape so it doesn’t move around on me. This dough is quite delicate so I like to use a smaller cookie cutter; a scalloped 2 inch cookie cutter works beautifully
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Place cutouts 1 inch apart on an ungreased cookie sheet; prick each cutout 3 or 4 times with a fork. If desired, sprinkle with colored sugar.
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Bake about 10 – 12 minutes, until edges are lightly browned. Transfer cookies to wire rack to cool.
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To store, place in layers separated by waxed paper in an airtight container. Store at room temperature for up to 1 week or freeze up to 3 months.