Step 1

Cream together the softened butter, sugar, and vanilla until light and fluffy, 2 to 3 minutes.

Step 2

Combine the flour, spices and salt. Whisk to mix.

Step 3

Add dry ingredients to the butter mixture, and fold gently to combine until dough begins to form and no dry flour is visible. Some loose dough crumbs are fine.

Step 4

Turn dough out onto a clean surface covered with plastic wrap or parchment paper. Press dough into a rough log.**

Step 5

Tightly wrap the dough in the plastic or paper and twist off the ends. Roll gently against a firm surface, pressing gently against the ends to keep the log width uniform.

Step 6

When dough is smooth and round, transfer to the fridge to chill for 1 hour.

Step 7

Preheat oven to 350°F, line a baking sheet with parchment paper. Slice the cookies 1/4 inch thick with a sharp knife and place on parchment paper, leaving a small amount of space between them.

Step 8

Bake for 10 minutes or until top is no longer glossy and the very bottom edge is just barely golden.

Step 9

Let sit on baking sheet 2 minutes then transfer to a cooling rack to cool completely before storing.