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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: Sift flour, 3/4 cup powdered sugar, cornstarch, and salt into medium bowl.
Using electric mixer, beat butter in large bowl until fluffy. Gradually
beat in granulated sugar and vanilla. Stir in dry ingredients in 3
additions, mixing until just blended each time. Gather dough into ball;
divide in half. Roll each half into 6-inch-long log; wrap each log in
plastic wrap and refrigerate at least 2 hours or overnight.
Position racks in top third and center of oven; preheat to 325F. Cut each
log crosswise into 1/3-inch-thick slices. Arrange slices on 2 heavy large
baking sheets, spacing 1/2 inch apart (cookies will spread very little).
Bake cookies 9 minutes. Reverse baking sheets; bake just until cookies turn
golden brown at edges, about 9 minutes longer. Cool cookies on sheets 1
minute. Using thin metal spatula, transfer cookies to racks; cool.
Contributor: Bon Appetit September 2003 p 165
| Ingredients:
1 27/625 Pound(s) all purpose flour
6 783/3022 Ounce(s) powdered sugar
4 Tablespoon(s) cornstarch
87/2000 Ounce(s) salt
1 Cup(s) european-style butter; room temp
2 54/625 Ounce(s) sugar
1 Teaspoon(s) vanilla |
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