| How To Cook: |
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1. Beat butter, sugars, and salt in large bowl with electric mixer on medium speed 2 minutes or until light and fluffy.
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2. Add flour, ½ cup at a time, beating well after each addition.
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3. Form dough into ball; shape into 14-inch log. Wrap log tightly in plastic wrap. Refrigerate 1 hour.
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4. Preheat oven to 300°F. Cut log into ½-inch-thick slices; place on ungreased cookie sheets.
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5. Bake 20 to 25 minutes or until lightly browned. Cool 5 minutes on cookie sheets. Remove to wire racks to cool completely.
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NOTE:
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Dough can be stored in the refrigerator up to two days or in the freezer for up to one month. If frozen, thaw the dough log in the refrigerator overnight before slicing and baking.
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