Makes about 5 dozen 2-inch cookies
If you are not using a cookie press, add 1/4 to 1/2 cup additional flour to the dough. Shape the dough into a flat cake, wrap in foil, and refrigerate for at least 20 minutes. Roll the dough on a lightly floured counter to 1/4-inch thickness. With cookie-cutters or a glass dipped repeatedly in flour, stamp out rounds. You can also form the dough into a log, wrap and chill it until firm, and slice it. If you like, paint the cookies with 1 egg yolk mixed with 1 teaspoon water, then sprinkle them with granulated sugar, ground almonds, jimmies, or other toppings.
|2 3/4||cups flour|
|1||teaspoon baking powder|
|1||cup (2 sticks) butter, at room temperature|
|1 1/2||teaspoons vanilla extract|
2. In a bowl, whisk the flour, salt, and baking powder to blend them.
3. In an electric mixer, cream the butter and sugar until light. Add the eggs, one at a time, followed by the vanilla. Mix until well blended.
4. With the mixer set on its lowest speed, blend in the flour mixture just until it comes together to form a dough.
5. Pack the dough into a cookie press fitted with a narrow slit with ridges. Squeeze the dough through the press onto the baking sheets to form bands of dough.
6. Bake the cookies for 12 to 15 minutes or until the edges are golden. Set the baking sheets on wire racks to cool slightly. While they are still warm, use a metal spatula or knife to gently cut the strips into 2-inch cookies. Transfer to the racks to cool completely. Amy Mayer