Ingredients
The following ingredients have 4 Servings
- 6 oz (12 tbsp or 168 grams or ¾ cup) Room temperature Butter
- 3.5 oz (100 grams ~ ½ cup) Superfine Sugar + 2-3 tbsp of Granulated Sugar for sprinkling ((I used granulated sugar))
- 9 oz (255 grams ~ 2 ¼ cups) All Purpose Flour
Instruction
- Beat butter and ½ cup of sugar on medium speed until light and fluffy. I used my seven speed handheld mixer on speed 5. It took about 3-5 minutes.
- Add flour and mix until the mixture is crumbly. I used my mixer but can use clean hand by rubbing the flour into butter mixture until crumb like.
- Transfer the dough mixture to a clean surface and continue rubbing by hand.
- Lightly knead the mixture to form a dough.
- Shape the dough into a rectangular log.
- Sprinkle 2-3 tbsp of sugar on a wax or parchment paper. Roll the dough in it.
- Once the dough log is coated with sugar, transfer to a plastic wrap, wrap the dough log.
- Refrigerate for about 30 minutes until the dough is firm.
- Preheat the oven to 325F.
- Slice the dough into ¼” thick squares and place on a cookie sheet. Place the cookies at least 1” apart as the cookies spread when baking.
- Bake in a preheated oven for 18-20 minutes or until light golden. I baked on the middle rack for 20 minutes. If the squares are not of even thickness, keep an eye on thin cookies after 18 minutes into baking.
- Cool the cookies for 5 minutes on the sheet, transfer to cooling rack and let cool completely before storing in an airtight container.
