Ingredients Jump to Instructions ↓

  1. 2 1/4 cups unbleached all-purpose flour

  2. 1/2 cup cornstarch

  3. 1/2 teaspoon baking powder

  4. 1/4 teaspoon salt

  5. 3/4 pound soft unsalted butter

  6. 1 cup sugar

  7. 3 large egg yolks

  8. 2 teaspoons vanilla extract

  9. 1/2 teaspoon almond extract

  10. Directions:

  11. 15 seconds. Add the sugar and beat on medium speed for 2 minutes, until lightened in color and fluffy. Stop the mixture and scrape the sides of the bowl once during mixing. Blend in the egg yolks, vanilla and almond extract until smooth,

  12. 1 minute.

  13. 3 rectangles

  14. 4 1/2 by 4 inches and 3/4 inch thick. Wrap each piece in plastic wrap and refrigerate until firm, about 1 hour or overnight.

  15. 3 months. To bake, defrost as many pieces of dough as desired overnight in the refrigerator. Line baking sheets with parchment paper or heavy foil. Cut each disc into six 3/4-inch strips. Cut each strip into four 1-inch pieces.

  16. 1 inch apart on baking sheet and bake in 300-degree oven for 22 to 27 minutes, until edges and bottoms are dark golden, reversing baking sheets halfway through to bake evenly. Cool on baking sheet

  17. 5 minutes. Cool completely on racks.

  18. To freeze baked: Line plastic freezer container with plastic wrap. Fill with cooled cookies, press plastic wrap onto them and cover tightly. Freeze up to 3 months.

  19. From "125 Cookies to Bake, Nibble and Savor."

  20. Recipe URL:

  21. 262/Butter

  22. 22417.shtml

  23. Submitted by: Dancer

  24. sigatress


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