Ingredients:

  • 225g Unsalted European-Style Butter, softened but cool
  • 60g Powdered (Confectioners) Sugar, sifted
  • 5ml Pure Vanilla Extract
  • 2g Fine Sea Salt
  • 250g All-Purpose Flour
  • 30g Cornstarch

Instructions:

  1. Prep the Butter: Place the 225g of cool, softened butter and 60g of sifted powdered sugar in your mixer. Note: The butter should be soft enough to indent with a finger but still hold its shape.
  2. Cream Slowly: Beat the butter and sugar on low medium speed for about 3 minutes until the mixture looks pale and creamy. Stop before it becomes fluffy and white.
  3. Add Flavor: Pour in the 5ml of pure vanilla extract and the 2g of fine sea salt. Note: Mixing the salt into the fat ensures it doesn't settle at the bottom.
  4. Sift the Drys: Directly over the butter mixture, sift the 250g of all purpose flour and 30g of cornstarch.
  5. Form the Shaggy Dough: Pulse the mixer or use a spatula to fold the flour into the butter until no white streaks remain and the dough looks like coarse, damp sand.
  6. The First Chill: Turn the dough onto a piece of plastic wrap, press it into a disk, and refrigerate for 60 minutes.
  7. Shape the Cookies: Roll the chilled dough to 1/2 inch thickness and cut into 24 rectangles or rounds.
  8. The Second Chill: Place the cut cookies on a baking sheet and chill for another 20 minutes in the fridge.
  9. Bake Low and Slow: Bake at 180°C (350°F) for 25 minutes until the edges are just barely starting to take on a pale golden hue.
  10. Cool Completely: Let the cookies rest on the hot pan for 5 minutes before moving them to a wire rack to firm up.