It was this simple 5 ingredient recipe from "The Art and Soul of Baking" by Cindy Mushet, that inspired me. The only note I would add to baking these cookies, is not to wait until these cookies are completely cooled to roll them in the vanilla powdered sugar. I waited until they were warm enough to handle, but act fast, because they did cool down very quickly.
I am here now, blogging with a cup of hot green tea, and taking a bite of these delictable, buttery cookies. They have just the right amount of sweetness, with a wonderful vanilla flavor.
Adapted from Food & Wine - Cindy Mushet
2 sticks Unsalted Butter, softened
1/2 cup Confectioners' Sugar
2 tablespoons pure Vanilla Extract
2 1/4 cups All Purpose Flour
pinch of Salt
Vanilla Infused Powdered sugar for dusting
- Preheat oven to 325℉.
- In an electric mixer, combine the butter and confectioners sugar for 5 minutes.
- Add vanilla, flour and salt just until combined.
- On a floured surface, spoon out tablespoons of the dough and roll into 3-inch strips. Form the strips into crescent shapes.
- Place cookies on parchment lined baking sheet and bake for 14-16 minutes (switching oven position halfway), or until the bottoms are golden and the tops are pale blond.
- In a small bowl , add the remaining half of the powdered sugar, (adding more as necessary), and roll warm cookies in it to coat.
- Set cookies aside to cool completely.
Makes 3 dozen cookies.