1 cup (2 sticks) butter (no substitutions!)
1/2 cup sugar
1 large egg yolk
2 tsp. vanilla
1/4 tsp. salt
2 cups flour

OPTIONAL (NOT TRADITIONAL):

1 cup chocolate chips (mini for best results) -or-
1 cup chopped pecans

Cream butter and sugar; blend in egg yolk, vanilla and salt. Mix well. Stir in flour and chips or pecans (if using). Refrigerating dough for 5 to 10 minutes will assist you in next step.

Roll in small balls (quarter size) or use a mini ice cream scoop, slightly press down.

Bake on foiled sheet pan for 8-10 minutes at 350°F or until golden around bottom edge; do not overbake.

Coat cookies with powdered sugar, if desired. Freezes well.

Cook's Tip: I found that using your hands instead of a mixer works better.

Submitted by: Artelle Summers