Ingredients
3 dozen
| 2 C | Soft White Awakened Grains Wheat Flour |
| 1/2 C | Sugar |
| 1 C | Salted Butter (softened) |
Preparation
- Preheat oven to 325°F
- In a medium mixing bowl, beat butter and sugar until light and fluffy.
- Slowly add flour, beating until combined.
- Roll dough into a cylinder two inches in diameter.
- Cover tightly in plastic wrap and refrigerate until firm, about 30 minutes.
- Once chilled and firm, cut cylinder into ¼ inch slices. If desired, poke shallow holes with fork to add design.
- Place on parchment lined baking sheet 1½ inches apart.
- Bake 20-25 minutes or until edges are just beginning to color.
- Remove to rack to cool.
Notes:
If unsalted butter is used, add ¼ tea salt.
For a more decorative cookie, refrigerate for 10-15 minutes. On a silicone mat or very lightly floured mat or counter, roll chilled dough to ¼ inch thick. Cut with a small, simple cookie cutter.
For a sweet crunch, sprinkle with a small amount of raw (turbinado) sugar before baking.
GMN 12/22
