½ cup (1 stick) Butter (or butter substitute – I use Earth Balance sticks)
¼ cup Confectioner’s Sugar
¼ cup plus 2 tbsp Granulated Sugar
½ tsp Vanilla extract
1 ¾ cup plus 1 tbsp All-purpose flour
¼ cup Cake Flour
½ tsp Salt
In the bowl of a stand mixer fitted with paddle attachment, cream the butter on medium high with the sugars until lightened, approximately 3 minutes.
Stop the mixer and scrape down the bowl and paddle. Add the egg and vanilla and beat on medium high until combined.
Stop the mixer and scrape down the bowl and paddle. Add the flours and the salt and mix on low until the dough pulls together.
Wrap dough tightly in plastic wrap. Refrigerate the dough two to three hours or overnight. To roll and bake, allow the wrapped dough to come up to a temperature when it can be easily rolled.
Bake in a preheated 350F oven for 8 to 10 minutes.
•This dough made approximately 24 cookies, rolled 1/4″ thick using a 3” heart-shaped cookie cutter.
•The cookies pictured above were also lightly sanded with vanilla sugar before baking.
•Helpful hint for chocolate dipping: melt approximately 12 oz of chocolate in a one cup Pyrex glass measuring jug placed on the top of a double boiler. This will give you the depth you need to dip the cookies.
• If using as a crust for bar cookies, omit the egg, and press into the bottom of a greased 8” x 8” pan.