1. Using an electric mixer on medium-high, beat butter in a large bowl until creamy. Beat in sugar until fully blended and fluffy, about 1 minute. Add egg and vanilla and beat until combined.

2. Scrape sides of bowl, then add flour and salt. Beat on low until just combined. Gather dough into a ball. Divide in half and form into 2 logs about 2 inches in diameter and 6 inches long. Wrap each in plastic wrap and refrigerate for at least 2 hours and up to overnight.

3. When ready to bake, set oven racks in the upper and lower thirds of the oven, then preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or spray with cooking spray.

4. Working with 1 log at a time, roll a log, still wrapped, over a work surface to make sure edges are even. Unwrap log and cut into about 24 (1/4-inch thick) slices. (If the dough becomes too soft to slice, re-refrigerate until firm; keep logs chilled in between batches.) Place the slices about 1 1/2 to 2 inches apart on the prepared sheets; the cookies will spread.

5. Bake until golden around the edges, about 13 to 15 minutes. Transfer cookies to wire racks to cool completely. Repeat slicing with the second log of dough.

6. To assemble sandwiches, spread 2 to 2 1/2 tsp. of Biscoff spread on the bottom sides of half of the cookies. Top with another cookie, right side up. Store in layers in an airtight container.

Source: Hannaford fresh Magazine, July - August 2015