 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Prep and Cook Time: about 1 1/2 hours. Notes: These simple cookies are the perfect companions to a bowl of vanilla ice cream. You can store cookies airtight for up to 1 week. Ingredients:
1 cup (1/2 lb.) butter, at room temperature |
1/2 cup firmly packed brown sugar |
2 cups all-purpose flour |
Directions:
1. In a food processor, whirl butter, brown sugar, and flour together until smooth. Or, in a bowl, with an electric mixer on medium speed, beat butter and brown sugar until smooth; stir in flour until mixture is no longer crumbly and starts to come together in a ball. Pat dough into a 1-inch-thick rectangle, wrap airtight, and freeze until firm, about 20 minutes.
2. Unwrap dough and roll between sheets of waxed paper into a 6- by 18-inch rectangle. Cut in half crosswise, through paper. Peel off top sheet of paper and invert each rectangle onto a baking sheet. Peel off remaining paper. With a long, sharp knife, cut dough into 3/4- by 2-inch rectangles. Prick with a fork in parallel lines about 1/2 inch apart. Move rectangles about 1 inch apart.
3. Bake in a 300° oven until cookies are firm to touch and slightly darker brown, about 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool completely.
4. Note: Nutritional analysis is per cookie.
|
|