Ingredients (for 30 cookie)
- 2 cups all-purpose flour (250 g)
- ½ teaspoon kosher salt
- 1 teaspoon baker’s ammonia
- 1 cup unsalted butter, high-quality, cubed, and softened (225 g)
- ½ cup sugar (100 g)
- 2 teaspoons vanilla extract
- additional topping, chocolate chips, whole almonds, or raisins
Preparation (Also see the video below)
♦ Preheat the oven to 275˚F (135˚C). Line 2 baking sheets with parchment paper.
♦ In a medium bowl, sift together the flour, salt, and baker’s ammonia.
♦ In a separate medium bowl, cream together the butter and sugar with an electric hand mixer on low speed until light and fluffy, about 2 minutes.
♦ Add the vanilla and continue beating until fully combined.
♦ Add the dry ingredients to the wet ingredients and beat to incorporate.
♦ Roll about 1 ounce of dough at a time in your hands to make walnut-sized balls. They will be small, about ½ inch (1 ¼ cm) wide.
♦ Place the balls of dough on the prepared baking sheets, leaving about 1 inch (2 ½ cm) of space between each cookie. Using a flat-bottomed measuring cup, gently press down on the cookies to flatten.
♦ Top each cookie with 3 chocolate chips, a single almond, or raisins.
♦ Bake the cookies for 30 minutes, or until the bottoms are light golden brown and the edges are crispy.
Alix Makes Her Grandma’s Cookies