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1 1/4 cups unbleached all-purpose flour
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1 1/2 teaspoons pure vanilla extract
||Whisk together the flour and salt in a medium bowl.|
||In a large bowl, beat the butter and brown sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
Scrape down the sides of the bowl. Beat in the vanilla. On low speed, beat in the flour in two additions.|
||Divide the dough in half and put each half on a square of waxed paper. Form each piece into a rough log,
wrap loosely in the waxed paper, and refrigerate until firm enough to shape, about 45 minutes.|
||Roll each log of dough under the palms of your hands into an 8-inch-long cylinder
(if the dough becomes sticky, refrigerate it briefly), then roll it up tightly in the waxed paper,
using the paper to help make a smooth, compact log. Refrigerate until firm, 1 1/2 to 2 hours.
(The dough can be frozen, well wrapped, for up to 1 month. Thaw in the refrigerator before using.)|
||Put the racks in the upper and lower thirds of the oven and preheat the oven to 350°F.|
||Work with one log of dough at a time, keeping the second one refrigerated.
Using a sharp heavy knife, cut the dough into 1/4-inch-thick slices and place them about
2 inches apart on ungreased heavy baking sheets (if you don't have heavy baking sheets,
reduce the baking time by a minute or two).|
||Bake for 10 to 20 minutes, switching the position of the baking sheets halfway through baking, until the
cookies are golden brown around the edges. Let cool on the baking sheets for 3 minutes, then transfer the cookies
to racks to cool completely. (The cookies can be stored in an airtight container for up to 3 days.)|