At least you won't have to wait until June to enjoy some delicious cookies.
1/2 cup butter, softened
1/4 cup powdered sugar
1/2 tsp. vanilla extract
1-1/4 cups flour
2 Tbsp. cornstarch
1/8 tsp. salt
1 Tbsp. coarse sanding sugar
Heat oven to 325°F.
Cream butter, sugar and vanilla until light and fluffy. Add combined flour, cornstarch and salt to butter mixture gradually, mixing with gloved hands to a stiff dough (do not overwork).
Roll dough between 2 sheets of wax paper into an 8" square; sprinkle with sanding sugar. Cut into 16 squares and transfer to parchment lined baking sheet using metal spatula.
Bake 20 minutes or until golden brown. Transfer to wire rack to cool.
Substitute almond extract for vanilla extract.
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