Prep time 20 minutes
Cook time 20 minutes
Yield: Serves or Makes About 2 dozen 2.5" cookies
Preheat oven to 325°. Line baking sheets with parchment paper or baking mat.
Using an electric mixer, cream butter, sugar and salt on medium speed until well blended.
Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
Divide dough in thirds and place each quarter on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
Roll out to a 3/8" thickness, smoothing any creases that develop in wax paper.
Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over & remove top sheet of wax paper, leaving bottom sheet in place.
Press cookie cutter into dough & pierce with a fork 1-3 times, depending on size and shape of cookie. place cutouts on baking sheet, 1" apart.
Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
sprinkle with granulated sugar and coarse salt
Bake in a preheated oven 15-20 minutes. (ovens vary) Bake until cookies are lightly golden around the edges. Cool for 3-5 minutes on baking sheets, until sturdy enough to handle with a spatula. if you rush this cookies may break. Place on wire racks to cool completely.