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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 4 |
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This cookie dough is perfect for holiday cookies: it holds its shape when baked and can easily be doubled. Not too sweet, slightly crisp and flaky from the leavening, the cookies are delicious unadorned, but are nice, too, sprinkled with cinnamon-sugar or decorating sugar before baking. The recipe is from New York City pastry chef Michael Morehouse, who named the cookies for the aunt who passed the recipe on to him. Ingredients:
2 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon cream of tartar |
1 cup butter, softened |
1 1/2 cups confectioners' sugar |
1 egg |
1 teaspoon vanilla extract (optional) |
1 dash cinnamon sugar, for sprinkling (optional) |
Directions:
1. In a medium bowl, whisk the flour with the baking soda and cream of tartar.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until well combined. Beat in the egg, then the vanilla extract, if using. Beat in the flour mixture until completely combined.
3. Scrape the dough onto a large piece of plastic wrap, flatten into a rough square, wrap and chill until firm.
4. Preheat the oven to 325 degrees and line baking pans with parchment paper.
5. On a lightly floured board or between pieces of wax paper, roll the dough until it is just slightly thicker than 1/8 inch; if rolling on a floured board, be sure to lift the dough frequently so that it doesn't stick to the board. Using cookie cutters cut and transfer cookies to the prepared pans. Sprinkle cookies with cinnamon sugar, if using.
6. Bake 14-18 minutes, until cookies are deep golden brown. Cool briefly on the pans before transferring to a wire rack to cook completely.
7. Tip: To keep the flour from spilling out of the mixing bowl when you beat, drape a clean dish towel or piece of plastic wrap over your mixer, making sure it goes over the bowl and the back of the machine and does not get caught in the paddle.
8. Variation: For a special treat, dip a sliver of each baked cookie into tempered semisweet chocolate and let set before serving.
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