1. 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.
2. Place powdered sugar in Flour/Sugar Shaker. Dust a 15-inch piece of Parchment Paper with powdered sugar using Flour/Sugar Shaker. Transfer dough onto Parchment Paper; shape into an 8-inch log. Refrigerate 30 minutes.
3. Meanwhile, preheat oven to 350°F. Cut cookies into 1/2-inch slices using Crinkle Cutter. Place on flat Baking 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.

Yield: about 2 dozen cookies

Nutrients per serving: (1 cookie): Calories 60, Total Fat 4 g, Sodium 50 mg, Fiber 0 g