Ingredients

The following ingredients have 4 Servings
  • 1 pound salted butter (at room temperature (4 sticks))
  • 1 cup sugar
  • 4-5 cups all-purpose flour

Instruction

  • Preheat oven to 350 degrees F. 
  • In a large bowl, cream together butter and sugar for about 1 minute.
  • Sift the flour. Then add 4 cups of flour to the butter mixture in 4 additions. Mix until the flour is just incorporated after each addition. Add more flour a few tablespoons at a time, until the dough comes together in big clumps and has a silky texture. (You can add up to 1 cup more flour. See note)
  • Turn dough out onto a pastry mat and knead for a minute. Divide dough into 4 balls, and place 2 balls each into two 9-inch x 13-inch pans. 
  • Use hands to spread dough into an even layer. The dough should NOT be more than 1/2-inch thick. (Check this with a ruler, seriously!)
  • Place a piece of waxed paper over the cookie dough. Use a rolling pin or the back of a measuring cup to smooth the handprints from the top of the cookies by pressing on the dough over the waxed paper. Repeat with the other pan.
  • Use a sharp knife to score the dough into rectangles. (I get 36 cookies per pan = 6 rows and 6 columns.) Then use a fork to prick the top of the cookies 3 times each.
  • Bake for 30 minutes or until the cookies are set and the edges are just turning golden. 
  • Remove from the oven to a cooling rack. Use the same knife to score the cookies again following the same lines. Allow to cool in pan completely before serving.