From the William & Sonoma website. The cookies have nice straight edges and can be rolled to several thicknesses with good results. Great for frosting and decorating. The cookies in the illustration are tiny – 1/16″ thick and I used a 1 inch cookie cutter and the dough handled beautifully which is this particular cookie recipe’s biggest asset.
- 2 ¼ cups all-purpose flour
- ¼ teaspoon. baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cardamom*
- ¾ cup unsalted butter
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- *cardamom optional
- Sift the flour, baking powder, salt & cardamom into a bowl and set aside.
- In a bowl beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.
- Beat the vanilla and egg.
- Reduce the speed of the mixer and add the flour in three additions scrapping the bowl down each times.
- Divide the dough in half, form into a ball, wrap in plastic wrap and refrigerate for at least 3 hours or as long as overnight.
Pre-heat oven to 350 degrees and prepare 2 baking sheets lined with parchment paper
On a lightly floured surface, roll out the dough to the desired thickness.
Ball up scraps and continue cutting out cookies.
Cookies can be rolled out to:
1/16” thick and cut with a small 1” cutter – bake 6-7 minutes.
1/8” thick and cut with medium 2”cookie cutter – bake 9-10 minutes.
¼” thick and cut with a large 3”cutter – bake 12-14 minutes.
Transfer pans to cooling racks for 5 minutes and then remove from pan and continue cooling on racks.