In a stand mixer fitted with a paddle attachment, whip the softened butter and herbs until fluffy (approximately 2 minutes). Add the sugar and continue whipping for another 2 minutes, scraping the sides in order to mix thoroughly.

Add the flour in four stages, adding the salt and extracts with the last stage of flour. Scrape the sides and bottom of the mixing bowl between each addition.

Divide the dough into 2 equal portions and turn each portion out onto a 12"× 15" piece of waxed paper. Roll the dough into a 1.5"diameter cylinder approximately 10" in length. Wrap each dough cylinder, twisting the end to close (like a tootsie roll) and refrigerate for 1-2 hours*.

Once the dough has chilled, preheat the oven to 325° and line a baking sheet with parchment paper. Unwrap the cookie dough and slice the desired number to ½" thick and place on the baking sheet 2" apart.

Place the baking sheet on the middle rack of the preheated oven and bake for 15-18 minutes, until lightly golden, rotating the cookies halfway through the baking time.

Once the baking is complete, transfer the baking pan to a cooling rack in order to cool completely. Once cooled, remove the cookies from the pan.

Save the remaining dough to bake as needed (keeps up to 10 days refrigerated).

*NOTE: to keep the dough from flattening on one side while chilling, stand the wrapped dough cylinders in drinking glasses.