Preheat oven to 350F. Prepare a silicone mat or baking sheet lined with parchment paper.
Cream Butter and Sugar: In a large bowl, cream together butter and sugar using hand mixer (or stand mixer if making a larger batch) for about 1 minute. *** Food Processor Method: Alternatively, this can also be made using a food processor, which is my recommended method just because it is faster and easier. No need to manually mix it with your hands as it come together into a cookie dough in juts few minutes. This method gave a better manageable cookie dough, it also lessen spreading of the cookie and early browning while baking. If using this method, use a COLD butter instead of softened butter. Add all ingredients in the food processor and process until dough start to clump together, about 2 minutes.
Add Dry Ingredient: Add salt and flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough). Once the mixture becomes crumbly, use your hands to mix the dough until it clumps together to form a cookie dough. You can of course continue using the hand mixer until it start to clump together but be patient as it will take a bit of time using hand-mixer.This is why I suggest mixing it using your hands once it gets crumbly.
Shape the Cookie Dough: Take the dough out from the bowl and form into a cohesive ball. If it is too soft, wrap it with plastic-wrap and chill in the refrigerator for about 15-20 minutes or until manageable to shape without sticking to the rolling pin too much. So far I had great success on using it immediately without chilling. Roll dough to 1/4-inch thick on a surface dusted with flour or powdered sugar (recommended) with a well-dusted rolling-pin. If your dough is not sticky, you can skip the dusting of sugar. Cut into rounds (or any shape you like) and place on prepared baking sheet, spacing about at least 1-inch apart. Repeat as necessary. The cookie will not spread, the spacing is just for the air circulation and even baking. *** Alternatively, you can also use cookie press to shape the dough. Use the dough without chilling it. If using for cookie press, stick to 1/4-cup icing sugar. Adding more sugar will make the dough more compact and will not be suitable for use in cookie press. *** Other options are to bake it in a 5-inch square or round pan (small batch) or 7 – 8 inch tart pan and cut it into wedges. Chill: Chill for 30 minutes – 1 hour in the freezer or leave overnight in the fridge. This will help the cookie hold its shape while it bakes. Do not skip this step as it is crucial to retaining the cookie shape as it bakes especially if you are using more than just basic shape like round or square. You can also freeze the cookie dough up to 3 months. Shape before freezing. No need to thaw when ready to bake.
Bake: Bake for 18 – 20 minutes, or until the edge of the cookies starts to turn golden brown and the center is still pale and soft. Check on 15 minutes mark to avoid over baking. Let cool on baking sheet.
Store baked cookies in a resealable container or plastic bag. I like to store mine in the refrigerator but it can also be stored in room temperature provided it is not coated with chocolate.
Dip in Chocolate (optional, but highly recommended): If you want to coat it with melted chocolate, make sure that the cookies are completely cooled down.
