In Classic Batter Bowl, combine butter and sugar with Bamboo Spoon until light and fluffy. Beat in vanilla. Gradually stir in flour and salt until smooth. Form into a ball.
Place powdered sugar in Flour/Sugar Shaker. Dust a 15-inch (38 cm) piece of Parchment Paper with powdered sugar using Flour/Sugar Shaker. Transfer dough onto Parchment Paper; shape into an 8-inch (20.5 cm) log. Refrigerate 30 minutes.
Meanwhile, preheat oven to 350°F (176°C) . Cut cookies into 1/2-inch(1 cm) slices using Crinkle Cutter. Place on Rectangle Stone. Bake 20-22 minutes. Cool 3 minutes on Baking Stone; remove to Stackable Cooling Rack. Repeat with remaining dough. Cool completely. Sprinkle cookies with powdered sugar.
Calories 60, Total Fat 4 g, Sodium 50 mg, Fiber 0 g
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