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In a food processor, combine the butter, powdered sugar, the flour, and the vanilla, if using. Process until the mixture looks like sand. Do not overprocess.
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Dump the mixture onto a clean work surface and gather it into a ball. It should come together into a smooth dough.
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Wrap the dough in plastic wrap and let chill in the fridge for several hours or overnight.
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Pull the dough out and let it warm up to soften the dough slightly.
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Divide the dough into 24 equal portions, about 1 ½ inch or golf ball-sized.
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Let the dough warm up to be pliable.
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Preheat the oven to 375°
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Line 2 cookie sheets with parchment paper
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Roll each dough ball into a smooth round ball then into a disk about 1/3 of an inch thick.
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Press or roll the disk with an impression from a textured rolling pin or cookie stamp.
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Using a metal spatula, move each pressed cookie to the cookie sheet.
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Place the cookie sheets in the fridge for 10 minutes.
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Bake the cookies for 10-12 minutes or until the edges are barely starting to golden.
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Remove the cookies from the oven and cool for 10 minutes on the cookie sheets before placing them on a rack to cool completely.