These cookies are so simple and easy, yet taste so decadent. This recipe came from Martha Stewart's cookbook, Martha Stewart's Cookies.
I mostly followed the recipe, but did make a couple changes.
2 cups flour
1/4 generous teaspoons course sea salt
1 cup (2 sticks) butter, at room temperature
3/4 cup confectioner's sugar
1 vanilla bean - cut in half with seeds scraped out.
|You can see the flecks of vanilla.|
- Sift together flour and salt. Set aside.
- In a mixing bowl, place butter and mix on medium to high speed with the paddle attachment. Mix until fluffy, about 5 minutes.
- Slowly add confectioner's sugar and beat on medium-high until fluffy. Martha says 2 minutes, I did it for 3-4.
- Decrease mixer speed to low and add vanilla bean scrapings. Mix until well incorporated.
- Add sifted flour all at once (I love when you don't have to gradually add something, just throw it all in!). Mix until combined.
- Martha made wedges in her cookbook, but I opted for cookies. Take the dough ball and place on some plastic wrap. Wrap the plastic over the dough and fashion it into a log about 2 inches in diameter. Close the ends and chill for at least 20 minutes.
- Preheat oven to 300 degrees.
- After dough has chilled, unwrap and cut into circles ~ 1/4 inch thick. Poke with a fork. Place on cookie sheet and bake for about 30-35 minutes.*