Butter Cookies

Sift the flour and set it aside.

In a large bowl, mix the sugar and butter well.

Add the egg and vanilla and continue beating until you obtain a smooth, uniform dough without lumps.

Incorporate half of the flour, mix well and then add the other half until everything is well integrated.

Wrap the dough in plastic wrap, shape it into a cylinder if you want to slice it, and put it in the freezer for 15 minutes.

Meanwhile, tidy up the kitchen and preheat the oven to 180 °C.

Take the dough out of the freezer. If you chilled it in the form of a cylinder, cut it into slices about 5 mm thick. If you prefer fun shapes, roll it out on parchment paper to that same thickness (5 mm) and cut with your preferred molds. Work quickly so it does not lose its coldness.

Place the cookies on the baking sheet, separated so they do not stick together.

Bake for about 13 minutes, keeping a close eye on them, until they are golden.

Take them out of the oven and let them cool down a bit before eating them, because they come out very hot.