Step 1

1 Combine the flour and salt on a large square of waxed paper

Step 2

2 In the large bowl of a stand mixer on medium speed, beat the butter and brown sugar for 3 to 5 minutes, until light and fluffy

Step 3

3 Scrape down the sides of the bowl

Step 4

4 Reduce the speed to low and add the vanilla extract, mixing to combine

Step 5

5 Add the dry ingredients in 2 increments, incorporating after each addition

Step 6

6 Divide the dough in half and place each half on a large square of waxed paper

Step 7

7 Form each half into a log, wrap loosely in the waxed paper and refrigerate for about 45 minutes or until firm enough to shape

Step 8

8 When the dough is firm, lightly dust your hands with flour

Step 9

9 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 waxed paper or plastic wrap, using the paper or wrap to help make a smooth, compact log

Step 10

10 Refrigerate for 1 1/2 to 2 hours, until quite firm

Step 11

11 When ready to bake, position the racks in the upper and lower thirds of the oven

Step 12

12 Preheat the oven to 350 degrees

Step 13

13 Line several large baking sheets with parchment paper or silicone liners

Step 14

14 Work with 1 log of dough at a time, keeping the second one refrigerated

Step 15

15 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)

Step 16

16 Bake for 10 to 12 minutes, rotating the sheets halfway through baking, until the cookies are golden brown around the edges

Step 17

17 Let cool on the sheets for 3 minutes, then transfer the cookies to wire racks to cool completely