In a food processor, combine all the dry ingredients and pulse together. Add in the cold butter and pulse until it resembles corn meal (kind of like making a pie crust). Finally add in the vanilla and egg and blend until its one solid dough ball.

Dump the dough onto a piece of parchment paper and shape into a log by rolling the dough up and twisting the sides tightly. I like the log to be around 3 inches thick to produce a nice sized cookie. Freeze the log for 45-60 minutes.

Preheat the oven to 350 F. Place parchment on a baking sheet. Remove the log from the freezer and cut 30-32 rounds of dough with a chef's knife. I cut mine about 1/4 inch thick and place 12 rounds on a cookie sheet. If the cookie dough is warming up, pop the pan with the cookies on it back in the freezer for a few minutes to firm up. You want the cookies to be cold! Store the unbaked, sliced cookies in the freezer while the others bake.

Bake for 11-13 minutes. The cookies should be lightly browned and still soft to the touch. Let them cool on the pan completely so they set before removing. Continue baking and cooling the cookies as needed.

For Making Cut Outs (more details in the post above)- Divide the dough into 4 separate balls and freeze. Roll one out at a time between two sheets of parchment and re-freeze (dough must be very cold to cut). Cut out the shapes as needed and use a butter knife to help you lift and place. If the dough warms up too much, place it back in the freezer and repeat! Bake following the instructions above (smaller cookies take around 8 mins so be mindful of this).