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Ingredients
- 1 1/4 cups unsalted butter
- 1/4 cup powdered sugar
- 1/4 cup granulated sugar
- 2 1/2 cups all purpose flour
Details
Preparation
Step 1
Cut the butter into 1 inch cubes, wrap it and refrigerate.
In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine. Add the butter and puls until the sugar disappears. Add the flour and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain.
Dump the mixture into a plastic bag and press it together. Remove the dough from the plastic bag and knead it lightly until it holds together.
Place 2 oven racks in the upper and lower thirds of the oven.
Preheat oven to 175 degrees
Measure 3 level teaspoons to a scant tablespoon of the dough and knead each piece by flattening it between your palms and then rolling it into a 1 inch ball. This keeps it from cracking around the edges when pressed flat.
Place each ball o the cookie sheet, flattening it with a cookie press, fork, or the bottom of a tumbler lightly moistened with water. Leave about 1 inch between flattened cookies.
Bake for 45 minutes to 1 hour or until pale golden, do not brown. For even baking rotate the cooki sheets from top to bottom and front to back halfway through the baking period.
Use a small angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
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