Ingredients:
- 1 cup (225 g) unsalted butter, at room temperature
- 2/3 cup (80 g) powdered sugar
- 1/2 tsp vanilla extract (optional: add a drop of almond extract for extra flavor)
- 2 cups (250 g) all-purpose flour
- 1/4 tsp salt
Instructions:
- Preheat oven to 170°C (340°F) and line a baking tray with parchment paper.
- Cream the butter and sugar: In a large bowl, beat the butter and powdered sugar until light, fluffy, and pale (about 3-4 minutes).
- Add vanilla and mix well.
- Sift in flour and salt, then mix until the dough comes together. It should be soft but not sticky.
- Shape the cookies:
- Roll into small balls and flatten with a fork (classic look),
- Or pipe them into rosettes using a star tip for a fancy touch.
- Bake for 12–15 minutes or until the edges are just slightly golden. They should stay pale on top.
- Cool completely on a rack. They will firm up as they cool.
Optional upgrades:
- Dip half in melted chocolate and sprinkle with sea salt or chopped nuts.
- Add citrus zest or cinnamon to the dough for a twist.