1 1/4 cups (9 ounces) sugar
2 sticks (8 ounces) unsalted butter
1 teaspoon salt
1 1/2 teaspoons vanilla
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon baker’s ammonia
MIXING AND SHAPING: In a medium-sized bowl, beat together the sugar, butter, salt and vanilla. Add the flour and baker’s ammonia, and beat till the dough almost comes together; it’ll seem quite dry at first, but keep beating, eventually it’ll become chunky and cohesive.
SQUEEZE the dough together, gather it into a ball, and break off pieces about the size of a shelled chestnut (about 3/4 ounce, about 21g). Roll the pieces into balls, and roll them in sparkling sugar (or granulated sugar) if desired.
PUT them on parchment-lined or lightly greased baking sheets, and use the bottom of a glass, dipped in sugar if necessary to prevent sticking, to flatten the balls to about 1/4- to 3/8-inch thick.
BAKING: Bake the cookies in a preheated 300°F oven for 30 minutes, until they’re a very light golden brown. Remove them from the oven, and cool on a rack. Yield: about 33 2 1/2-inch cookies.
This recipe came from The King Arthur Baking Circle website, as well as old cookbooks!
Pairs Well With
Mmmmmm! A family favorite.
I made these yesterday and they are soooooo good. My mother is a native of Louisiana and I used that Ronald Reginald's Melipone Mexican Vanilla (New Orleans company), I am going to add these to a baking class I teach call "Sweet Nibbles, for the novice baker." Thanks for sharing this recipe...fantastic!!!