DirectionsIn the large bowl of an electric mixer, cream the butter and sugar.
Add the eggs and blend until smooth.
In a separate bowl, stir the flour, baking soda, and salt together and add to the creamed mixture, mixing at low speed until the dough is smooth.
Shape the dough into a ball, wrap the dough in plastic, and refrigerate for at least 2 hours, or up to 4 days.
Position the oven racks so that they are evenly spaced.
Preheat the oven to convection bake at 300F.
Cover three dark, rimless, noninsulated cookie sheets with parchment paper.
Remove the dough from the refrigerator and cut it into quarters.
Roll out one part of the dough at a time on a floured board.
Cut out cookies using your favorite cookie cutters and place them on the prepared cookie sheets.
If desired, sprinkle the cookies with colored sugar or decorations, or decorate with thin icing after they have cooled.
Bake on multiple racks for 10 minutes, until very lightly browned around the edges.
Remove from the oven and slide cookies and parchment onto the counter to cool.