Cream butter in a stand mixer on medium speed (or use hand mixer) until light and fluffy.
Add vanilla extract.
Sift dry ingredients twice.
Add dry ingredients slowly to the butter-vanilla mixture (in about three additions).
Chill dough in fridge.
Roll into 1” (one-inch) diameter balls on parchment-lined baking sheet and press to slightly flatten with the tines of fork.
Bake for about 30 minutes in a 300º F oven.
Notes
Dana’s tip: I almost always bake (and cook) with unsalted butter, however this recipe calls for salted butter. For best results, please do not substitute the unsalted variety.