I have the BEST one ever and I'm happy to share!
I make this size in a 6 qt mixer, but it can easily be halved or quartered
2 lb unsalted butter, softened
14 oz confectioners sugar
2 lb 8oz unbleached, all-purpose flour
1 tsp salt
2 t pure vanilla extract
1 t optional extract ( almond, orange, lemon, etc)
Cream butter, sugar and salt until fluffy.
Mix in extracts.
On low speed, slowly add flour until completely incorporated. Dough will be somewhat sticky.
Scrape out of bowl onto plastic wrap. Press into a flat square, wrap tightly and refrigerate for a minimum of 2 hours. Dough will be very hard when chilled. You'll need to cut chunks off with a bench scraper or chef knife.
Gently knead dough on a lightly floured surface before rolling. It will seem crumbly at first, but with a little muscle, will knead until a gorgeous dough. I knead several small balls then make one large one to roll out. It is so worth the extra effort, I promise.
Roll 1/2 " thick, cut out desired shapes and transfer to parchment lined baking sheets.
Cookies will not spread, so what you see is what you get.
For larger cookies (3" or bigger), dock surface to allow steam to escape, or cookie will develop an air bump.
Bake 325 for approx 8-10 minutes or until cookie just begins to turn golden around edges. Watch carefully during the last couple of minutes. Once cookie starts to brown, it will get very dark, very quickly.
It's a very sturdy cookie, but if you break one open, you can see all of the buttery layers. It's my most requested cookie and probably the most frequently used recipe in my collection.
Enjoy!
Gretta,
Your assumption is correct, but I agree..always better to ask! 
I usually poke the surface with a toothpick or skewer in 4 or 5 places. Since I use this for my decorated cookies, the surface gets covered with fondant or royal icing, so it doesn't show.
Sharon
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