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Ingredients
- DECORATION:
- 1 3/4 cups (245 grams) unsifted all-purpose flour
- 1/3 cup unsifted rice flour
- 1/8 tsp salt
- 7 oz (1 stick plus 6 tbsp) unsalted butter, room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 tsp pure vanilla extract
- 1 cup (200 grams) granulated sugar
Details
Adapted from google.com
Preparation
Step 1
In a medium bowl, blend the flours and salt briefly with a wire whisk; set aside. In the large bowl of an electric mixer, cream the butter at med-low speed until smooth, about 1 minutes. Beat in the sugar at medium speed until creamy; add the vanilla until blended, scraping down the sides of the bowl. Lower speed, and gradually add the flours, mixing only until mixture is thoroughly combined. Divide the dough in quarters, rolling each portion into a cylinder about 3/4 inch in diameter. Wrap in plastic and refrigerate until firm, for at least 4 hours or up to 3 days; or freeze, well wrapped, up to 1 month. Adjust rack to lower third of oven and preheat oven to 300 degrees F. Line two large cool baking sheets with parchment paper. Remove one cylinder of dough at a time from refrigerator. Using a sharp knife, cut slices, on an exaggerated diagonal, 1/4" thick and space them about 1/2" apart on the baking sheet.
Sprinkle the sugar over cookies lightly and evenly. Bake, one sheet at a time, for 12 to 15 minutes, or until the cookies are no longer shiny and feel firm (lightly touch a few). Do not allow cookies to color. Using a metal spatula, transfer the cookies to a wire rack until cool. Stack in an airtight metal container and store at room temperature up to 1 week.
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