1. Preheat the oven to 325°F. Lightly grease a baking sheet or line it with parchment.

  2. In a large bowl, beat together the butter, sugar, extract(s), and salt. Stir in the flour.

  3. Scoop chestnut-sized (1") pieces of dough and roll them into balls. A level teaspoon cookie scoop will give you just the right amount of dough.

  4. Place the balls on the prepared baking sheet, leaving 1" between them.

  5. Bake the cookies for 15 to 18 minutes, until they feel set on top: some of them may be starting to barely brown around the edges.

  6. While the cookies are baking, put the confectioners’ sugar in a shallow bowl.

  7. Remove the cookies from the oven, allow them to cool on the pan for a few minutes, then transfer them five or six at a time to the bowl. Roll them in the sugar to coat, then transfer them to a rack to cool.

  8. When the cookies are cool, roll them in the sugar again; they should be thoroughly coated and snowy white.

  9. Store airtight at room temperature for several days; freeze for longer storage.