1 cup butter, at room temperature

½ cup Billington’s Natural Demerara Sugar

½ teaspoon vanilla extract

Beat the butter, sugar and vanilla extract until light.  Mix in the flour until well combined.  Divide dough in half.  Shape each half into 2-inch diameter log.  Wrap in plastic and refrigerate 1 hour.  Preheat oven to 325 degrees F.  Cut logs into ¼-inch thick cookies.  Transfer cookies to parchment-lined or non-stick baking sheets, spacing 1 inch apart.  Bake cookies until edges are pale golden, about 15 minutes.  Cool to room temperature, then store in a tightly sealed jar or tin.