2 cups flour
½ tsp. salt
1 cup (2 sticks) unsalted butter, softened
½ cup sugar
1 tsp. corn-free vanilla extract
In a bowl, combine the flour and salt. In a mixer, add butter and sugar and beat until fluffy and light. Be sure to scrape down the sides of the bowl regularly throughout the mixing process. Add in vanilla extract and mix until combined. Add flour mix and carefully mix until combined, without over-mixing The dough should stick together when clumped with fingers. Put dough on a sheet of wax paper and roll out until about ¼ inch thick. (I actually liked it better just a little thicker than this.) Line baking sheets with wax paper and preheat oven to 325°F. Cut out cookies with a cookie cutter or just using a pizza cutter/knife to make small squares/rectangles. I used some Christmas cookie cutters this time. Place cookies onto pan with about and inch of space between. Bake until firm and edges are starting to turn golden, about 10 minutes. Be careful not to overcook. Let cool then serve.
Note: This recipe was modified from HERE.