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Výtěžek
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Výtěžek
27.04.2023 @ 02:58
This sweet cookie gets better with age: it can be stored for up to a month, and during that time its flavor deepens. Dip the tips of the cookie in melted chocolate for a decorative touch. Makes 36 strips. Yield: Ingredients: 1 1/3 cups (2 sticks plus 6 tablespoons) unsalted butter, room temperature and more for pans 2/3 cup sugar 3/4 teaspoon salt 3/4 teaspoon pure vanilla extract 3 1/3 cups all-purpose flour Instructions: 1. Preheat oven to 275 degrees. Butter a 9-by-13-inch baking pan and line bottom with parchment. In bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined. 2. Press dough into prepared pan, smoothing and leveling top. Using a bench scraper or the back of a knife, score dough lengthwise into nine strips, each slightly less than 1 inch wide. Cut scored strips crosswise into 36 3-inch-long sticks. Using tines of a fork or a wooden skewer, create decorative pattern on surface. 3. Bake cookie until evenly pale golden but not browned, 70 to 85 minutes. Transfer pan to a rack and let cool. Invert pan and remove parchment. Invert cookie and carefully shake or cut with a serrated knife. Store in an airtight container for up to 1 month.