Pre-heat the oven to 190°C/ Gas Mark 5.
Beat the butter, WHITWORTHS GOLDEN GRANULATED SUGAR, WHITWORTHS LIGHT SOFT BROWN SUGAR and vanilla for 2-3 minutes until light and creamy.
Add the eggs and continue to beat for 2 minutes.
Add the remaining ingredients and beat until combined. Chill the dough in the fridge for an hour.
Split the dough in two and roll each half into a sausage, approximately 3-4cm in diameter. Wrap in cling film and chill for 1 hour, or until ready to use. Up to 48 hours
When you are ready to bake the cookies, unwrap each sausage and cut into slices 1 ½ – 2cm thick and lay on a baking tray, widely spaced apart. Bake for 10-12 minutes until golden and cooked through. Transfer to a cooling rack.