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Ингредиенты
- Nonstick canola oil spray
- 1 1/2 c. Unbleached all-purpose flour, (spoon into measuring c. and level top)
- 1 1/2 tsp Baking pwdr
- 1/8 tsp Salt
- 1 c. Sugar
- 6 Tbsp. (3/4 stick) unsalted butter, at room temperature
- 1 lrg Egg
- 1 Tbsp. Light corn syrup
- 1 Tbsp. Vanilla extract
- 2 Tbsp. Sugar for dipping
Инструкции
- Makes about 4 dozen cookies
- 1. In a medium bowl, whisk the flour, baking pwdr, and salt till well combined. Set aside.
- 2. In another medium bowl, using a handheld electric mixer set at medium speed, scraping down the sides of the bowl often with a rubber spatula to force the mix into the blades, beat the 1 c. of sugar and the butter till the mix resembles coarse bread crumbs, about 1-1/2 min. Add in the egg, corn syrup, and vanilla and beat till smooth. Using a spoon, gradually stir in the flour mix. Transfer the dough to a sheet of waxed paper and form it into a log about 12 inches long and 1 inch in diameter.
- Wrap the log of dough in the waxed paper and chill till well chilled, at least 2 hrs or possibly overnight.
- 3. Position a rack in the center of the oven and preheat to 375 F. Lightly spray 2 nonstick cookie sheets (preferably insulated) with oil.
- 4. Unwrap the chilled dough. Place the 2 Tbsp. of sugar in a small bowl. Using a thin, sharp knife, cut the dough crosswise into 1/4-inch-thick rounds. Dip each round in the sugar, and place the cookies, sugar side up, 2 inches apart on the prepared baking sheets.
- 5. One sheet at a time, bake the cookies till lightly browned around the edges, 10 to 12 min. The centers may seem slightly underdone, but they will hard when cooled. Cold the cookies in the pan for 1 minute, then transfer to a wire cake rack to cold completely.
- Spicy Cinnamon Cookies: Add in 1 tsp. grnd cinnamon to the dry ingredients. Stir 1/4 tsp. grnd cinnamon and 1/8 tsp. grnd cloves into the 2 Tbsp. of sugar for dipping.
