Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Beat the softened butter and powdered sugar. Note: Do this for about 2-3 mins until the mixture looks pale and fluffy.
  2. Slowly stir in the flour and salt. Note: Use a spatula or spoon to avoid overworking the dough.
  3. Mix only until the white streaks of flour disappear. Stop as soon as it forms a cohesive ball.
  4. Lightly flour your work surface.
  5. Roll the dough out to a 3/4 inch thickness. Note: This thickness is key for the snap.
  6. Use a cookie cutter to stamp out rounds.
  7. Place cookies on a parchment lined sheet.
  8. Bake at 325°F (160°C) for 30 minutes until the edges are just barely starting to turn a pale gold with a matte finish on top.