Ingredients
- 1 cup (4 1/2 ounces) unbleached all-purpose flour
- 1 scant cup (4 ounces) spelt or whole-wheat flour
- 14 tablespoons unsalted butter, softened
- ½ cup (3 1/2 ounces) sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- Nutritional Information
Nutritional analysis per serving (48 servings)
55 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 8 milligrams cholesterol; 12 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Makes about 48 cookies
Preparation
- Combine the flours in a bowl and mix together thoroughly with a whisk or fork.
- In a medium bowl, with the back of a large spoon or with an electric mixer, beat the butter with the sugar, salt and vanilla until smooth and creamy but not fluffy, about 1 minute with the mixer. Add the flour and mix just until incorporated. Scrape the dough into a mass and, if necessary, knead it with your hands to be sure the flour is completely incorporated.
- Form the dough into a 12-by-2-inch log. Wrap and freeze for at least 2 hours, preferably overnight.
- Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or aluminum foil, dull side up. Position racks in the upper and lower thirds of the oven. Unwrap the dough log and use a sharp knife to cut the cold dough into 1/4-inch-thick slices. Place the cookies at least 11/2 inches apart.
- Bake for 12 to 14 minutes, until the cookies are light golden brown at the edges. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. Let the cookies firm up on the pans for about 1 minute before transferring to a rack with a metal spatula. Let the cookies cool completely before storing. The cookies are delicious fresh but are even better the next day.
2 hours 30 minutes
Dining and Cooking