Mix softened butter with sugar, salt, and vanilla paste until combined but not creamed

Add all-purpose flour and mix until dough comes together without overworking

Knead gently by hand until incorporated

For classic petticoat tails: Press dough into an 8-inch circle about ¼ inch high on a sheet tray

Poke all over with a fork to help bake evenly

Score into wedges before baking

Bake at 300°F for about 45 minutes until pale, dry, and set

Cut along scores while still hot, then cool completely on tray

For jammy bars: Prepare dough with powdered sugar and cardamom instead of granulated sugar

Add almond flour to replace some all-purpose flour

Spread half the dough into a buttered pan and dock with fork

Bake base at 325°F for 15 minutes

Spread jam over partially baked base

Crumble remaining dough mixed with sliced almonds over jam

Bake for about 45 minutes until top is dry and lightly golden

Cool, then dust with powdered sugar and cut into bars

For brown butter pecan: Make brown butter by melting butter and whisking in milk powder until browned

Strain brown butter immediately to stop browning

Mix brown butter with dark brown sugar, salt, and vanilla

Add reduced flour amount and pecans

Divide dough in half and roll into logs using parchment paper and bench scraper

Chill logs until firm

Brush with egg wash mixed with water

Roll in turbinado sugar

Slice into ¼ to ½ inch thick cookies

Bake at 350°F for 12 to 15 minutes until lightly golden