• 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe came from The King Arthur Baking Circle website, as well as old cookbooks!
Mmmmmm! A family favorite.