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Ingredientes
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 3/4 cups all-purpose flour, spooned and leveled, plus more for the work surface
- decorating sugar (optional)
Direcciones
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 3/4 cups all-purpose flour, spooned and leveled, plus more for the work surface
- decorating sugar (optional)
- Directions
- Line 2 baking sheets with parchment. Using an electric mixer, beat the butter and granulated sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg, then the vanilla and salt.
- Reduce mixer speed to low and gradually add the flour, mixing until just combined (do not overmix). Shape into a 1-inch-thick disk, wrap in plastic wrap, and refrigerate for at least 2 hours and up to 3 days.
- Heat oven to 350° F. On a floured surface, roll the dough ¼ inch thick. Using lightly floured 2- to 3-inch cookie cutters, cut the dough into shapes, flouring the cutters and rerolling the scraps as necessary. Place 1 inch apart on the prepared baking sheets. Sprinkle with decorating sugar, if using.
- Bake, rotating the baking sheets halfway through, until the edges just begin to brown, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
- By Dawn Perry , December, 2011
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 36 servings | |
| Calories 58 | |
| Calories from Fat 24 | 41% |
| Total Fat 2.75g | 3% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 35mg | 1% |
| Potassium 9mg | 0% |
| Total Carbs 7.44g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.82g | 2% |
| Protein 0.83g | 1% |
