With electric mixer, beat at high speed until fluffy and light-coloured. In medium bowl, whisk together flour, baking soda and salt. Refrigerate for 20 minutes. Bake, one sheet at a time, for 8 to 12 minutes or until golden around edges and underneath. Wearing oven mitts, remove baking sheet from oven and set on rack to cool for 2 minutes.
Lift cookies off baking sheet and set in single layer on rack to cool completely.
Repeat baking with remaining sheet of raw cookie dough. Let first baking sheet cool completely before adding more raw dough so dough doesn't melt. Keep filling, baking and cooling cookies until all dough has been used up.