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.