Butter Cookies from Baking Illustrated

2 1/2 cups flour (all purpose, unbleached)

3/4 cup superfine sugar (if not available, process granulated sugar in food processor for 30 sec)

1/4 teaspoon salt

16 tablespoons unsalted butter, softened and cut into 16 1/2 inch pieces

2 teaspoons vanilla extract

2 tablespoons cream cheese, room temperature

For the cookies

in the bowl of an electric mixer, mix the four, sugar and salt for 5 sec.

with mixer running on low, add butter 1 piece at a time and continue to mix until the mixture looks crumbly and slightly wet. Add the vanilla and cream cheese and mix on low until the dough just begins to form large clumps, about 30 seconds.

Knead the dough by hand for 2 or 3 turns to til it comes together into a mass.

Place dough on countertop and split in half. Form each half into a disk, wrap in plastic and refrigerate 20 30 minutes until firm.

Preheat the oen to 375.

Roll one disk between parchment to 1/8 inch thickness, slide onto baking sheet and refrigerate 10 minutes. Repeat with other dough.

Cut dough into desired shapes and place on cookie sheet lined with parchment. Bake 10 minutes, rotating the baking sheet halfway through the baking time.

Cool to room temperature and frost.