From http://inthekitchenwithkath.com
(Adapted from the recipe in the 1999 edition of Cook’s Illustrated The Best Recipe)
Makes about 30 cookies
2 cups (240g) flour
1 teaspoon baking powder
½ teaspoon salt
½ pound (2 sticks) unsalted butter, softened
1 cup (192g) granulated sugar, plus ¼ cup for rolling cookies
1 large egg
2 teaspoons vanilla extract
1. Preheat oven to 375˚.
2. Cream the butter and 1 cup sugar until light and fluffy. This takes about 3 – 4 minutes with an electric mixer. (Be sure to cream it really well. It makes a difference.)
3. Add the egg and vanilla extract and beat for about 30 seconds.
4. Stir the flour, baking powder and salt together and add to the butter/sugar/egg mixture. Beat until just combined.
5. Put ¼ cup sugar in a small bowl. Form the dough into 1½ inch balls. Roll them in the sugar and place them about 2 inches apart on an ungreased regular cookie sheet (not an insulated one).
6. Butter the bottom of a glass and dip it in the sugar. Use the glass to flatten the balls of dough.
7. Bake for 10 – 11 minutes. Cool on the cookie sheet for a couple of minutes before moving them to a cooling rack.
Mmmmm….YUM!