31/2 cups (875 ml) unbleached all-purpose flour

1/2 teaspoons (2.5 ml) salt

11/2 cups (375 ml) unsalted butter, softened

3/4 cup (180 ml) brown sugar

1/2 cup (125 ml) sugar

1 egg

In a bowl, combine flour and salt. Set aside.

In another bowl, cream butter, brown sugar and sugar with an electric mixer. Add egg and mix thoroughly. At low speed or with a wooden spoon, add dry ingredients. Shape into 4 discs with your hands and cover in plastic wrap. Refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper or a silicone mat.

On a lightly floured work surface or between two sheets of parchment paper, roll out one disc of dough at a time to a 5-mm (¼-inch) thick sheet. With a 6-cm (2 ¼-inch) round cookie cutter (or other), cut cookies, reusing scraps. Place on the baking sheet, spacing them evenly. Bake one sheet at a time for about 12 minutes or until lightly browned. Let cool completely on the baking sheet. Decorate.

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