This recipe is in our new book and I think it may be one of my favorites. Gabe made them 4 days ago. We made them again for a photo shoot for SEE with Fish, Tom Murry and Bronto Scorpio and then I made them again last night. hmm. So, SPOILER ALERT!
1 cup of warm butter
1 cup of sugar, and maybe a little more for good measure
1 egg
1 tsp vanilla extract
2 cups of sifted all-purpose flour
pinch of salt
½ tsp baking soda
½ tsp cream of tartar or a pinch of lemon rind
Set your oven to 400F. In a large bowl with a mixer, combine butter, sugar, vanilla and eggs until light and fluffy. Follow by sifting the flour into the same bowl along with the salt, baking soda and cream of tartar. Beat ingredients together with a mixer on low speed for a few minutes, and then finish the dough by kneading it. Roll the dough into 2, 3” by 8” rolls and cut ½” sections. Place them staggered on a baking sheet, and bake for 8-11 minutes.
Or roll into a ball and place in the fridge to chill for 20 min or so. Then roll them out with a pin (1/2" thick) and cut with a cookie cutter.
Given to us by her lovely grandaughter, Jillian
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