1 ½ cups all-purpose flour
½ tsp salt
1 ¼ sticks butter, softened but still firm
1/3 cup granulated sugar
2/3 cup light brown sugar
1 large egg, room temp
1 tsp vanilla extract
Sift the flour and salt onto a piece of waxed paper, set aside. In a large bowl, beat the butter and sugars with an electric mixer on medium speed for 2 minutes, scarping the bowl down frequently. Add the egg and beat until incorporated, 20-30 seconds. Add the vanilla and beat another 10-20 seconds, or until incorporated. Scrape the sides of the bowl as necessary. Add the flour mixture to the bowl and mix on low speed for about 1 minute, or until fully mixed.
Bake at 325 degrees for 11-13 minutes.
These cookies can either be rolled or made as drop cookies. They need to be refrigerated for 2 hrs for rolling.
Replace ¼ cup of flour with cocoa powder, and add 2 oz of melted semisweet chocolate with the vanilla.
Replace the tsp of vanilla with a tsp of citrus oil.