Smörkakor

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1. 1
   Sift 2 cups (250 g) all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. baking powder into a medium bowl; set aside.
2. 2
   Beat 1 cup (2 sticks) unsalted butter, softened, in a large bowl with an eclectic mixer (a stand mixer with paddle attachment or hand mixer both work) on medium speed mixer until creamy, about 2 minutes. Gradually add 1 cup (200 g) granulated sugar, beating until mixture is light and fluffy, 2–3 minutes. Add 1 large egg and 1 tsp. vanilla extract and beat until combined well. Gradually add flour mixture, beating on low speed until mixture just forms a dough.
3. 3
   Divide dough between 2 large sheets of wax paper and form each half into a 10x1½" log, wrapping it in wax paper. Chill logs until firm, at least 4 hours, and up to 5 days.
4. 4
   Place rack in middle of oven; preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper and lightly butter the paper. Cut dough into ⅛"-thick slices and arrange slices about ½" apart on baking sheet. Bake cookies in batches in middle of oven until golden around edges, 10–12 minutes, and transfer with a metal spatula to a wire rack to cool. Do ahead: Dough may be frozen, wrapped in foil, 2 months. Let dough soften slightly before cutting. Cookies may be baked, cooled, and transferred to an airtight container; store at room temperature up to 5 days.  Editor’s note: This recipe for butter cookies was first printed in the February 1999 issue of ‘Gourmet.’ Looking for decorated sugar cookies? Star-tip piped spritz? The cutest gingerbread cut-outs? Head this way for our best Christmas cookies ever →