1 cup (8 oz/225 g) butter, softened
½ cup (2 oz/58 g) powdered sugar (sifted)
2 cups (10 oz/280 g) all purpose flour
Instructions
1. Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
2. In a large bowl cream together the soft butter and sugar with an electric mixer on high speed until light and fluffy, about 2 minutes.
3. Add in the flour and mix until the dough just comes together.
4. Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two-by-two-inch log.
5. Wrap the log of cookie dough in plastic wrap and allow it to firm up in the fridge for at least 60 minutes but up to 3 days.
6. Once the dough is firm, slice the cookies into ¼-inch thick rounds. Place each round on your baking tray and bake for 18 - 20 minutes or until just golden.
7. Allow cooling slightly before transferring to a cooling rack. Once cool the cookies can be stored in an air-tight container for up to 3 days.
