Yield: approximate 30 cookies: Book: The Simple Art of Convection Cooking
- 2 cups all-purpose flour
- 3/4 cup sugar, plus 1/2 cup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter, softened
Preheat the oven to 350° on Convection Bake. Grease a baking sheet.
In the bowl of a food procesor, combine the flour, the 3/4 cup sugar, the salt and vanilla and process to blend. With the machine running, add the butter 1 tablespoon at a time. Process until the dough rides on top of the blades. Spread the 1/2 cup sugar on a work surface and transfer the dough to the sugar. Roll the dough into an 18-inch-long cylinder. Wrap in plastic and refrigerate for at least 30 minutes or up to two days.
Cut into 1/4-inch slices and place one inch apart on the prepared pan. Bake in the oven until golden brown, about 12 minutes. Let cool on the pan for about three minutes, then transfer to wire racks to cool completely. Decorate as desired. Store in an airtight container for up to one week.