2 sticks unsalted butter, soft
1 cup (7 oz) sugar
1 tsp vanilla
1/2 tsp salt
1 egg
2 1/4 cups (11 1/2 oz) flour
Heat oven to 375. Place butter and sugar in a stand mixer with the paddle attachment and beat on speed 6 for 7 minutes, stopping to scrape the bowl halfway through. Scrape again, add the vanilla, salt, and egg and beat for 5 more minutes.
Scrape again, add the flour and beat on low speed until it's mostly incorporated, then finish folding in the flour by hand, just until a dough forms - do not over work.
Scrape the dough into a spritz cookie gun and press cookies 24 per sheet onto cold, ungreased, unlined aluminum baking sheets. Bake for 8 to 10 minutes, just until very lightly golden around the edges.
Use a thin metal spatula to remove the cookies from the sheet, cool, and serve.
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