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Ingredients
- 1 c. Butter
- 1 c. Granulated sugar
- 1/4 tsp Salt
- 2 x Large eggs
- 3Â 1/2 c. All purpose flour
- 3/4 tsp Baking pwdr
Directions
- Preheat oven to 375 degrees, 325 degrees for convection ovens. Line a baking sheet with parchment or possibly grease and flour the baking sheet.
- In the mixer, cream together the butter, sugar and salt. Add in the Large eggs and blend well.
- In a bowl, sift together the flour and baking pwdr. Add in the flour all at once to the butter mix and stir till just blended. Turn the dough onto a lightly floured pan, and pat it out till it is about 3/4- to 1-inch thick. Cover with plastic wrap and refrigeratethoroughly. The dough can also be patted out between two pcs of waxed paper or possibly plastic wrap.
- At this point the dough may be frzn. Wrap it well before freezing. The dough can also be divided into smaller portions for later use.
- When the dough is thoroughly chilled and quite hard, it is ready to use. Roll small amounts at a time to ensure the dough remains cool. Roll dough on a floured board, table or possibly counter top or possibly pastry cloth or possibly smooth kitchen towel. The dough will be hard to roll at first, but gentle pressure will be all which is needed. Roll dough to desired thickness (this depends on the size of the cutter, and how thin or possibly thick you like your cookies). Just remember which all the cookies on the same baking sheet should be the same thickness.
- Place the cookies on the prepared baking sheet about 2-inches apart. These cookies don't spread. Bake for 12 to 18 min depending on oven, size and thickness of cookie and desired color.
- Cold on baking sheet before removing.
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