Slice-and-bake butter cookies

In the stand mixer bowl, beat the soft butter, sugar and salt on medium until fluffy, about 3 minutes.

Add the two egg yolks and the vanilla; scrape the bowl down.

Measure the flour by fluffing it, spooning it into the cup and levelling it off, or weigh it.

Mix in the flour on low until just combined; finish with a spatula, scraping the bowl and mixing out any crumbly pockets. There is no leavening; only the air beaten into the butter and sugar lightens it.

Turn the soft dough out onto plastic wrap or parchment, shape it into a log with lightly floured hands, wrap completely and roll.

Set the log in an empty paper towel roll cut down the middle so the bottom does not flatten; chill at least an hour, or 1 to 2 days, or freeze up to two months well wrapped.

Give the chilled log another roll to round it, unroll it and roll it in granulated or sanding sugar until completely covered.

Slice into coins about half an inch thick, keeping them uniform; press any cracked centres back together.

Place 1.5 to 2 inches apart on a baking sheet and bake at 350 for 10 to 12 minutes, until just taking on some golden colour.

Keep 3 to 5 days at room temperature, two weeks in the fridge, or two months frozen.