1 lb. unsalted butter (room temp.)
1 cup sugar
5 cups flour
Preparation:
Blend butter and sugar in an electric mixer until smooth. Gradually add flour until all but 1/2 cup is incorporated. Turn the dough out onto a marble slab or smooth surface. Knead the dough until it holds together. Spread remaining flour on the board and roll out 1/3 of the dough at a time until 1/2 inch thick.
Cut dough into desired shapes – 1 inch squares, diamonds, or use small cookie cutters (approximately 1 inch diameter). Before baking, use a toothpick to dot a few steam holes, and then sprinkle with granulated or colored sugar.
Bake on ungreased cookie sheet in a very slow oven (250°). Bake until barely tanning; mainly check the bottom of cookies using a spatula. The bottom should be a light tan and tops should be pale. It will take about 45 minutes, depending on the size of each cookie.
My 60th Birthday – Lunch at Spaghettini with Rick and Serge.
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