Sunday, July 26, 2009
Friday, July 24, 2009
Whisk together flour, baking powder and salt in a small bowl and set aside.
In a medium bowl, cream together butter and sugar until mixture resembles wet sand. Beat in eggs, one at a time, followed by vanilla extract. With the mixer on low speed, or working by hand, blend in flour mixture until no streaks of flour remain. Transfer dough, which will be very sticky, to a large piece of wax paper and roll it up into a log. Freeze for at least 1-2 hours.
Preheat oven to 175° and line a baking sheet with parchment paper. Cut dough into slices no more than ¾ cm (1/4-inch) thick and place on prepared baking sheet or shape onto little 2½ cm balls leaving plenty of room for the cookies to spread. Bake for about 10 minutes, until cookies just begin to turn golden around the edges. Cool for a minute on the baking sheet, then transfer to a wire rack to cool completely. Cookies should be cooled completely before eating (otherwise they might stick to your teeth) and can be stored in an airtight container.
Makes 3 dozen.