With a hand-held mixer or a stand mixer fitted with a paddle attachment, mix room temperature butter, and vanilla until light and fluffy. About 2 minutes on medium. *You can also mix by hand.

Add sifted confectioners’ sugar and mix until incorporated.

Next, sift in flour and salt and mix on the lowest setting just until combined.

Using a kitchen scale (or eyeball it), divide the dough into 4 equal portions and transfer to 4 clean bowls.

Add mini chocolate chips & espresso powder to one bowl, finely chopped candied pecans to another, sprinkles to the third bowl and the last one will be remain plain as that will be dusted with powdered sugar.

Individually wrap each dough ball with plastic wrap and chill for at least 1 hour. I like to shape the dough into a rectangle, about half an inch (1.27 cm) thickness to make it easier to roll out later.

Once all your cookies are cut out, place the trays of cookies into the freezer for 20 minutes or 45 minutes in the fridge.

Preheat your oven to 350ºF (180ºC) and bake each tray one at a time for 10 to 14 minutes. Make sure the cookies are about ½ inch apart. They don't spread, but you don't want them to be touching. The time varies depending on how thin you've rolled out your dough and how large your cookies are. Just keep an eye on them. They are ready when the are slightly golden brown on the edges. Allow the cookies to sit on the tray for a minute, then transfer to a wire rack to cool completely.

Put the finishing touches on your cookies. Dip the plain cookie in powdered sugar. Give the cookies as a gift or make for your holiday gathering. Enjoy!!