Use a cookie press to form pretty shapes; sprinkle with sanding sugar before baking to add extra shine.
1¼ cups all-purpose flour, spooned and leveled
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter, at room temperature
½ cup confectioners’ sugar
1 teaspoon vanilla extract
¼ cup coarse sanding or turbinado sugar
Calories from fat 45%
Sat fat 1g
How to Make It
Heat oven to 375°. In a medium bowl, whisk the flour and salt.
With an electric mixer, beat the butter and confectioners’ sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.
Following the manufacturer’s instructions, fill the cookie press with the dough and squeeze the dough onto parchment-lined baking sheets, spacing the cookies 1 inch apart. Sprinkle with the sanding sugar and bake until the edges are golden, 10 to 12 minutes.
Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Note: Total Time includes cooling time.
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