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| INGREDIENTS
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| 2 |
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cups (8.5 oz) all purpose flour; may substitute rice flour |
| 2 |
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sticks (8 oz) unsalted butter, room temperature |
| 1/2 |
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cup (2 oz) INDIA TREE Fondant and Icing Sugar |
| 3/4 |
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teaspoon (.15 oz) salt |
| 1 |
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teaspoon (.15 oz) pure vanilla extract |
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| INSTRUCTIONS
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| 1. Heat oven to 350° F. |
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| 2. Place sugar, butter and vanilla extract in stand up mixer bowl (or another medium mixing bowl if using a hand mixer) and beat on medium high until smooth. Scrape down sides of bowl with a spatula a few times during this process. |
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| 3. Pour 1/3 of sifted flour and salt mixture at a time into wet ingredients. Beat on medium after each addition. Mix until all is blended and small balls of dough form. |
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| 4. Turn mixer off and with your hands gently form dough into a ball. Separate the dough into two halves and place each portion onto a sheet of clear plastic wrap. With ball of hand press each portion of dough into a disc about 1-inch thick. Wrap dough in plastic wrap and refrigerate for at least 45 minutes. |
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| 5. Before rolling out, remove dough from refrigerator and let it sit for 10-15 minutes. Keep any unused portion of dough in the refrigerator while you work so that it doesn't become too warm to handle and cut. |
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| 6. Roll out dough to desired thickness and cut out your shapes. Place shapes onto a parchment paper covered cookie sheet and bake for 10-12 minutes, depending on the size and thickness of cookies. To ensure more even baking, rotate your cookie sheet half way through. Watch to make sure cookies do not over-bake; they will be pale brown when done. |
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| 7. Remove from the oven. While still soft and hot use a smaller, flat baking pan to lightly press down and flatten the cookies. This prevents buckling and creates a flat surface for decorating. |
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| 8. Transfer to a wire cooling rack. Let cool completely before decorating. |
