Sugar Cookies - Number Sixteen Hotel, South Kensington, London |
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Prep Time: 360 Minutes Cook Time: 20 Minutes |
Ready In: 380 Minutes Servings: 16 |
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The cornstarch in these golden cookies gives them a light, sandy texture. Gourmet magazine, March 2005. Keep cookies in an airtight container at room temperature 1 week. Ingredients:
2 3/4 cups all-purpose flour |
1 cup cornstarch |
1/2 teaspoon salt |
1 1/4 cups unsalted butter, softened |
3/4 cup sugar |
1 teaspoon finely grated fresh lemon zest |
3/4 teaspoon vanilla |
Directions:
1. Whisk together flour, cornstarch, and salt in a bowl.
2. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer or 4 minutes with a handheld. Reduce speed to low, then add zest and vanilla and mix until combined.
3. Add flour mixture and mix until al soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a 7 disk. Chill until firm, at least 4 and up to 24 hours.
4. Bring dough to cool room temperature before rolling out, about 1 hour.
5. Put oven rack in middle position and preheat oven to 400°F.
6. Roll out dough into a 14 round (1/4 thick) on a well-floured surface with a lightly foured rolling pin. Cut out as many cookies as possible with cutter (2 fluted or plain round cookie cutter) and transfer with a metal spatula to 2 ungreased large baking sheets, arranging cookies about 1 apart. Bake cookies, 1 sheet at a time, until pale golden, 10-12 minutes. Manwhile, gather scraps into a ball, then flatten into a disk, and chill while first batch bakes. Transfer baked cookies to a rack to cool.
7. Reroll scraps and cut out additional cookies, transferring to a cooled cookie sheet as formed, then bake in same manner.
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