There's nothing about it that I'd change. Add yes, change no.
It's the basis for this chocolate cookie, this spiced one, and a bunch of other subtle variations (whose creation depends on my mood and the theme we're decorating - like the spotty choc-chip cookies we had for our pet-themed Valentines class this year).
And now... here's a lemon and poppy seed version:
Lemon & Poppyseed Cut-Out Cookies**
Recipe by Tea, Cake & Create
250g butter, at room temp.
300g caster sugar
2 XL eggs
620g cake flour
1/2 tsp salt
1 tsp vanilla extract
2 tbs poppy seeds
zest of 1 medium lemon (use 2 if you want it extra zesty)
Cream together the butter and sugar
Add the eggs, one at a time, beating on low speed. Scrape down the sides of the mixing bowl between additions.
Add the vanilla extract, lemon zest and poppy seeds.
Sift in the flour and salt. Mix until just clumping, (if the dough seems too crumbly add a dash of milk) then form into a ball by hand. Place in cling-wrap, and refrigerate for 4 hours or overnight.
Roll-out and cut out cookies on a surface dusted with cornflour. (See here for some tips).
Bake at 180'C for 8-10 minutes until the edges are just starting to turn golden.
(**What's in the name: Cut-out or roll-out cookie dough is ideal for - you guessed it! - rolling out and cutting out cookie shapes for decorating with royal icing. The cookies hold their shape well and bake flat. They may not be as melt-in-your-mouth as shortbread cookies, but they're an ideal canvas for decorating. And they're great tasting, too!)
If you like the combination of lemon and poppy seed, here's a cupcake recipe
And here's a poppy seed kugelhopf: