1 Stick unsalted butter;
-softened
1/2 c Light brown sugar; packed
1/4 c Granulated sugar
1 lg Egg
1 1/2 ts Vanilla
1 2/3 c Flour
1/2 ts Baking soda
1/8 ts Salt
In a bowl, beat the butter with an electric mixer until fluffy. Add the
brown sugar and granulated sugar; beat until well blended. Beat in the egg
and vanilla until thickened. Beat in 2/3 cup of the flour along with the
baking soda and salt. Stir in remaining 1 cup flour; the dough will be
soft.
Divide the dough in half. Wrap each half in wax or parchment paper or
plastic wrap. Shape it into a 6″ log. Refrigerate until firm. (The logs
can be stored in a plastic bag and refrigerated for up to 1 week or frozen
for up to 2 months.)
Preheat oven to 350. Using a thin knife, slice each log 1/8″ to 1/4″
thick. Arrange the cookies 1″ apart on a buttered cookie sheet. Bake for 10
to 15 minutes or until lighly golden.
VARIATIONS
Ginger Almond: Add 1/2 cup finely chopped crystallized ginger. Roll each
log in 1/3 cup of finely chopped blanched almonds.
Lemon Poppyseed: Add 3 tablespoons of poppyseeds and 1 tablespoon of
grated lemon zest. Roll each log in 1 tablespoon of poppyseeds.
Spice: Add 1 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon and 1/4
teaspoon ground cloves. If desired, roll each log in 1/3 cup of finely
chopped walnuts.
Coffee Edged: Roll each log in 1 1/2 tablespoons very finely group French
roast coffee.
Pecan: Add 1 cup finely chopped toasted pecans. Roll each log in 1/3 cup
finely chopped toasted pecans.
Yields
1 Servings
