(I can't take credit for this beautimous photo...it was much prettier than the one I took.)
from Real Simple Magazine
Submitted by April Hargan
2 1/2 cups all-purpose flour, spooned and leveled, plus more for shaping the cookies
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Directions:
In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk and (unless otherwise specified in an individual recipe) refrigerate, wrapped, for at least 1 hour and up to 3 days.
Divide the dough in half. On a floured surface, roll each piece out ¼ inch thick. Cut into squares with a 2-inch cookie cutter. Refrigerate on baking sheets until firm.
Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 12 to 15 minutes.
Cool slightly on baking sheets, then transfer to wire racks to cool completely.
Dip cookies in 4 ounces melted chocolate and sprinkle with ½ cup crushed peppermint candies. Chill until set.
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