Page 236 - A Literary Holiday Cookbook

Special Tools

3-inch round cookie cutter
2½ -inch round cookie cutter

INSTRUCTIONS

1 To make the cookies, in a medium bowl, stir together the flour,
baking powder, and salt. Set aside.

2 In the bowl of a standing mixer, beat the butter and sugar on
medium-high speed until fluffy, stopping to scrape the sides of the

bowl if necessary. Beat in the egg, milk, and vanilla.

3 Set the mixer to low speed and gradually beat in the flour mix.
When it has all been added, gradually adjust the speed to high and

beat until just combined, stopping to scrape the sides of the bowl if
necessary.

4 Divide the dough into 2 balls and flatten into 4-inch disks. Wrap

tightly in plastic wrap and chill in the refrigerator for 1 hour or until
firm but not hard.

5 Preheat oven to 325°F. On a floured surface, roll out the first disk
to ⅛-inch thickness and cut out 10 (3-inch) circles, placing them

evenly apart on an ungreased baking sheet. Shape the scraps into
another 4-inch disk. Rewrap the disk and place in the refrigerator.

6 Place the baking sheet in oven for 12 minutes or until cookie edges

are just beginning to brown and centers are set. Gently transfer to a
wire rack to cool using an offset spatula (do this immediately, since

the cookies can begin to stick to the sheet as they cool).

7 Repeat Steps 5 and 6 with the second disk of dough.

8 Roll out the first set of scraps and cut out 10 more circles (rerolling
the dough if necessary). Transfer to a baking sheet. Using a 2½-inch