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Categories:Viewed: 4 - Published at: 2 years ago
Ingredients
- 2/3 cup plus 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 7 tablespoons unsalted butter, room temperature
- 3/4 cup confectioners sugar, sifted
- 2 large eggs
- 2 teaspoons pure vanilla extract
Method
- Preheat oven to 375F.
- Sift together flour and salt in a bowl.
- Put butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and creamy.
- Mix in confectioners sugar.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla.
- Fold in flour mixture.
- Transfer batter to a pastry bag fitted with a 3/8-inch plain round tip (such as Ateco #802).
- Pipe 2 3/4-inch lengths about 3/8 inch wide (the ends should be slightly wider than the center) onto baking sheets lined with parchment, spacing about 1 inch apart.
- (Batter should be refrigerated if not being used immediately.)
- Bake until just golden around edges, 10 to 12 minutes, rotating sheets halfway through.
- Let cool on sheets 3 minutes.
- Transfer to wire racks; let cool completely.
- Cookies can be stored in airtight containers at room temperature up to 3 days.
- Use a pastry bag fitted with a plain round tip to pipe lengths of batter in rows; squeeze a bit of extra dough on the ends of each, so that the ends are slightly wider than the centers.
