Fine Cooking magazine, and I decided to add in some lime zest to give them a summer kick. You can use lemon or orange zest instead if you’re feeling a different citrus, or just leave it out and have straight vanilla cookies.
You will need:
1 1/3 cups (12 oz) unsalted butter, softened
3 1/3 cups unbleached all purpose flour
2 tbsp cornstarch
1 teaspoon salt
1 1/3 cups powdered sugar
1 tbsp vanilla bean paste
1 tbsp freshly grated lime zest
A 9x13 baking pan
(if you want an easier way to remove the cookies from the pan):
Baking parchment paper
So I decided to make the cookies by lining the pan with parchment so that I could just pull them out and cut them; if you just want to cut them straight out of the pan, forget this step and just grease the pan. Spray the sides and bottom of the baking dish with cooking spray. Cut a piece of parchment paper so that it will fit perfectly in the bottom of the pan, with flaps sticking out over the long sides.
Then add the flour mixture while the mixer is on low speed until it is all incorporated.
Pour the dough into the baking pan, and press it down into an even layer across the bottom of the pan. I went by the magazine’s measurements, and used a ruler to cut them (but they still didn't come out perfectly even). Using a small paring knife cut the dough into your desired shapes/sizes. If you want rectangles, the cookies should be 1 inch by 2 ½ inches, and divides into about 40 cookies.
Preheat the oven to 325 degrees, and while the oven is warming up stick the pan of cookies in the freezer. When the oven is ready, bake the cookies for 30-40 minutes until they are slightly golden. Do not wait until the pan is cooled to re-cut the cookies. Do it right after they are out of the oven, or else they will crumble when you try. Carefully pull the cookies out of the pan by grabbing the flaps of parchment, and lay them on a cutting surface. Cut the cookies down the lines you already made, then transfer them to a wire cooling rack to cool. They can be stored in an airtight container for up to 4 days after they have been baked.
You can try substituting other flavors for the lime zest if you want…maybe orange, and then dip them in some dark chocolate? Or add some instant espresso granules to make them coffee-flavored. Mix it up. Have fun. Or plain old vanilla is good too. I think I’ll be donating these to a yard sale/bake sale that my sister Caroline is having with her friend this weekend. :) Nice summer-y cookie! Enjoy!