Icebox Cookies

1) With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins.

2) Divide dough in half place each half on a piece of lightly floured parchment or waxed paper. Using the paper so the dough doesnt stick to your fingers, gently roll each half into a 1 1/2-inch-diameter log. Dividing evenly, sprinkle logs with desired coating, rolling each log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, twisting ends to seal refrigerate until firm, 1 to 1 1/2 hours. (To store longer, place wrapped logs in resealable plastic bags, and freeze up to 6 months.)

3) Preheat oven to 350 F. Unwrap logs with a serrated knife, cut dough int 3/8-inch-thick slices (if dough is crumbly, leave at room temperature, 5 to 10 minutes). Place slices on baking sheets, about 1 inch apart.

4) Bake, rotating sheets halfway through, until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets, 1 to 2 minutes transfer cookies to a wire rack to cool completely.

Optional Mixins

-mix in grated zest of 2 oranges and 1/2 cup dried cranberries

-mix in grated zest of 2 lemons coat with 1/4 cup poppy seeds

-mix in grated zest of 2 limes coat with 1/4 cup cornmeal

-mix in 1/2 cup chopped dried apricots coat with 1/2 cup finely chopped pistachios

-mix in 1/2 cup peanut-butter or mini chocolate chips

-mix in 1/4 cup finely chopped candied ginger coat with 14 cup sesame seeds