Adapted from this recipe I changed the proportions and style to make them golden and nut free.
Soften 1/2 cup (+1 tbsp) butter, mix with 1/2 cup confectioners sugar. Next add 1 cup flour in 3-4 installments, I keep my flour chilled. I used my hand for all mixing. Mix and knead until dough is smooth and no longer crumbly. Divide into equal parts. Should make 20-24 cookies depending on the size you like yours to be.
Bake in a preheated 350F oven for 15 minutes, rotating once at 8 minutes.
Take cookies out and cool on wire rack. While still hot, add chocolate chips or Hershey kisses if you like it. Powdered sugar is another option for topping but I like mine plain or with chocolate.
You might want to add 1/4 cup toasted nuts in the original dough too.