I love versatile recipes. This one I got from my cousin’s blog – care of the Barefoot Contessa. Today, I made it into three different cookies. Part of it I turned into Emilys. Others into Raspberry Linzers and then just cut out some pretty leaf shapes and did a little chocolate and roasted peanut action on top of the rest.
3/4 pound unsalted butter at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a cookie cutter. Place the cookies on an ungreased sheet pan. Bake for 10 to 15 minutes, until the edges begin to brown. Allow to cool to room temperature.
Discover more from Bakerlady
Subscribe to get the latest posts sent to your email.
Bakerlady 