- 4 3/4 sticks butter, softened to consistency of whipped cream
- 1 teaspoon sea salt
- 3/4 cup granulated sugar, plus 1/2 cup for tops of cookies
- 4 1/2 cups all-purpose flour
- 1 cup plus 1 tablespoons cornstarch
Preheat oven to 350F degrees. Generously butter 15x10-inch sheet pan. Combine butter, salt and sugar in mixer bowl, fitted with paddle attachment. Beat until butter is very creamy, has lightened in color and increased in volume (4 to 6 minutes). Stop mixer.
Sift together flour and cornstarch and add to the butter mixture. Mix just until dough forms, about 30 seconds. Press dough evenly into sheet pan with fingertips (should not rise above the rim). Bake until medium golden brown, about 25 minutes.
Cool cookies on cooling rack until just warm to touch. Sprinkle top with generous and even layer of granulated sugar. Cool to room temperature, then refrigerate for one hour.
When cookies are thoroughly chilled, cut into small rectangles. Let cookies return to room temperature before serving.
Provenance: recipe by pastry chef Allison Leavitt, as it appeared in Time Out Chicago magazine.
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