Let me tell you, these cookies do not come together quickly. When first shaping the dough, cutting and stacking and rolling it to make the pretty swirl design, my mind wasn't feeling any desire to ever make them again, but after letting the dough chill over night and finding out how easy it was in the morning to simply slice off rounds and bake them, the process didn't seem so bad. And now, tasting the results, the oh-so-satisfying results, I'm sure I'll make them again, and again, and again, if only once a year or so. It did make over eighty cookies, you know. That's a lot to handle, even if the benefits are well worth the effort.
Adapted from Pastry Studio
2 ¾ cups cake flour
¼ tsp salt
8 oz (2 sticks) unsalted butter, room temperature
Store in an airtight container at room temperature for up to 10 days.