[—donnareed]

Makes 2 rounds about 8″ each or about 24 cookies

1-3/4 c all-purpose flour
3/4 c powdered sugar, sifted after measuring
1/2 c cake flour, sifted after measuring
1 c soft butter (it HAS to be butter)
Optional: sanding sugar

Preheat oven to 350 degrees F

In large bowl combine dry ingredients.
Add butter and stir mixture with a fork until a soft dough forms. Divide dough in half.

OPTION 1
Press evenly in bottom of two 8-inch cake pans (or 8″ cast iron skillet) that have been very lightly sprayed with nonstick vegetable spray and then wiped out.
Spread dough disks to about 7-1/2 inches wide and flute the edge with a spoon or finger.

OPTION 2
Lightly spray with nonstick veg spray and wipe two cookie sheets
Shape dough into squares (one on each sheet)

OPTION 3
Lightly spray with nonstick veg spray and wipe two cookie sheets
Drop 12 cookies onto each sheet – do not flute, cookies will be irregularly shaped

Prick rounds, squares or cookies all over with a fork and then score (do not cut through) eight wedges or into sixteen square-like shapes

Sprinkle with sanding sugar, if desired.
Bake until light golden brown, 20 to 30 minutes.
Cool on wire rack and serve or store.

[Author]

Posts