Little Vanilla Cookies Recipe
Ingredients
| Unsalted butter | 8 Tablespoon | |
| Confectioner’s sugar | 3/4 Cup (16 tbs), sifted | |
| Vanilla extract | 1/2 Teaspoon | |
| Flour | 1 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Confectioners' sugar, to decorate | ||
Directions
Grease several baking sheets.
Beat the butter until soft, then beat in the confectioners' sugar and vanilla.
Sift in the flour and salt and mix well, working the mixture together by hand, until smooth.
Cut the dough into two equal pieces.
Shape each piece into a long roll about 8 inches long and 1 1/2 inches in diameter.
Wrap each roll in plastic wrap and refrigerate for at least 3 hours or overnight.
Taking one roll of dough at a time, cut it into slices about 1/8 inch thick cutting straight across or on a slant.
You could cut one roll straight across to make round cookies and the other on a slant to make oval cookies.
There should be about 60 slices.
Place the cookies on the baking sheets, spacing well apart.
Bake in a preheated 350° oven for 10-15 minutes, until the cookies are colored very slightly around the edges.
Allow the cookies to cool on the baking sheets for about 2 minutes, then remove them with a spatula to wire racks to cool completely.
The cookies will crisp up as they cool.
To serve, very lightly sift confectioners' sugar over the cookies, then arrange neatly on doily-lined trays with the mini-cakes.
Beat the butter until soft, then beat in the confectioners' sugar and vanilla.
Sift in the flour and salt and mix well, working the mixture together by hand, until smooth.
Cut the dough into two equal pieces.
Shape each piece into a long roll about 8 inches long and 1 1/2 inches in diameter.
Wrap each roll in plastic wrap and refrigerate for at least 3 hours or overnight.
Taking one roll of dough at a time, cut it into slices about 1/8 inch thick cutting straight across or on a slant.
You could cut one roll straight across to make round cookies and the other on a slant to make oval cookies.
There should be about 60 slices.
Place the cookies on the baking sheets, spacing well apart.
Bake in a preheated 350° oven for 10-15 minutes, until the cookies are colored very slightly around the edges.
Allow the cookies to cool on the baking sheets for about 2 minutes, then remove them with a spatula to wire racks to cool completely.
The cookies will crisp up as they cool.
To serve, very lightly sift confectioners' sugar over the cookies, then arrange neatly on doily-lined trays with the mini-cakes.
Chef
