Cut each stick of butter into eight pieces and set out on a plate while you measure the remaining ingredients. The butter should be cool (not cold) but not soft or melted.

Preheat oven to 325 degrees F with two oven racks at about the upper third and lower third of the oven.

Line two cookie sheets with parchment paper.

In the bowl of a food processor, add flour, sugar and salt and pulse a few times.

Add half the butter pieces and pulse a few times. Add the remaining butter and run food processor in five second bursts until the dough comes together, less than one minute. Scrape sides if needed.

Pour mixture onto your counter and with a small scoop*, scoop out 24 portions onto your counter. (*We used a number 40 scoop and each one weighed a little over a half ounce.)

Roll each piece with your hands and place 12 balls on each sheet, spaced evenly and press down to about ¼ inch thick.

Use a fork to press into each cookie then turn the fork 90 degrees and press the fork again making cross hatch marks.

Rotate pans and racks after 15 minutes of baking and continue baking for another 10-15 minutes or until the tops start to turn golden and the bottoms are lightly browned. Total 25-30 minutes. I pulled mine at 28 minutes.

Remove with a spatula to cooling racks and eat warm, or cooled.

Store in air tight containers.