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Export 2 ingredients for grocery delivery
Step 1
In a large bowl, beat butter and sugar until light, fluffy, smooth, and lump free.
Step 2
Scrape the bottom and sides of the bowl and add in the vanilla.
Step 3
Gradually add the salt and flour, mixing until there are no visible streaks of flour.
Step 4
Use an ice cream scoop or a large spoon to portion out the dough into 24 portions. The balls of dough should be the size of a small tangerine orange.
Step 5
Use 3 fingers and press down on top of the dough, leaving the finger indentations on the top of the cookie. Repeat this process with the remaining cookies.
Step 6
Transfer the cookies to a tray and refrigerate for a minimum of 1 hour.
Step 7
Once chilled, preheat the oven to 375°F and line 2 large baking trays with parchment paper, set aside.
Step 8
Set the cookies onto the baking sheets with 2 to 3 inches of space between each cookie.
Step 9
Bake for 15 to 18 minutes or until the edges are getting slightly gold around the bottom edges. Let the cookies rest on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
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