Makes 32 large or 5 dozen small cookies using 2 8-inch cake pans.
Ingredients
- 1 cup butter
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2-1/4 cups all-purpose flour
Directions
- Preheat oven to 325 degrees F.
- Cream the butter and sugar until light and fluffy. Add salt and flour, slowly mixing in until the dough holds together.
- Divide the dough in half and pat smoothly into the 2 cake pans. Prick dough with a fork all over.
- (*If your kitchen is cool bake now. If it is a hot day, chill for 30 minutes.)
- Bake for 30–35 minutes or until golden — do not underbake.
- AS SOON AS you remove the pans from the oven, cut into 16 wedges or 2 to 3 dozen smaller rectangles.
- Let sit for 5 minutes and turn out onto a cooling rack.
- Cool completely and then enjoy!
Susan Du Laney