INGREDIENTS:
Butter, unsalted – 150g
Sugar – 150g
Vanilla extract – 0.5tsp
Eggs – 60g
All-purpose flour – 300g
METHOD:
Cream butter and sugar for 3-4 minutes. Add vanilla. Add eggs. Stir in flour. Flatten and freeze until firm enough to roll out. Roll out all cookies very thin and cut with small fancy cutters.
PINCH COOKIES: Cut into small squares. Pipe a strip of pie filling down the middle. Pinch 2 opposite corners to the center.
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LEMON: Add 3-4 drops of Lemon Oil to dough.
CHOCOLATE: Replace 100g of flour with 100g Dutch cocoa & 1 tsp espresso powder.
BAKE: 375ºF for 5-7 minutes OR until light, golden brown.
YIELD: about 4-6 dozen cookies
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