1 cup butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 375° F.
In a medium bowl, cream together butter, sugar, salt and vanilla until light and fluffy. Gradually stir in your flour until it is well blended.
On a sheet of plastic wrap, place your dough and roll it into a log about 2.5 inches in diameter (if using a cookie press, make sure the diameter of both your log and press match up) twisting the ends tight. Chill in your fridge for at least 30 minutes.
Bake these up all at once, or keep the log in the freezer for those times when a hankering for a fresh baked cookie strikes.
Slice the logs into 1/3 inch thick discs, arrange on a parchment lined baking sheet about 2 inches apart and bake for 15 minutes or until the edges become a nice light brown.
Remove your cookies from the oven and let cool on a wire rack.
Proceed to enjoy as it or fill with white chocolate ganache.
White Chocolate Ganache:
1 cup white chocolate chips
5 tablespoons heavy cream
1 teaspoon vanilla extract
Bring the heavy cream and vanilla extract to a boil in a small saucepan on the stovetop.
Remove the saucepan from the heat and pour the hot cream mixture over the white chocolate chips in a bowl. Stir until the chocolate chips are smooth and melted. Allow mixture to cool slightly (it will thicken).
Place mixture in a piping bag (or a zip lock bag with one corner end cut off).
Reverse your cookies on their backs and pipe the ganache in a circular motion to cover the base.
Top with another cookie to create a sandwich. Roll the cookie sides in mini chocolate chips.
Repeat with all of the cookies. Be gentle because they are fragile!
Store in an airtight container.