280 g of flour
125 g of butter
125 g of sugar
Medium egg
A tablespoon of vanilla
In a large bowl, mix the sugar and butter well. Add the egg and vanilla, and continue beating until you have a smooth, even batter without lumps. At this point, incorporate half of the flour, mix thoroughly, and then add the remaining half.
Remember that a crucial step in baking is to sift the flour. This prevents lumps or clumps of compacted flour, which can be unpleasant in texture, from remaining in the mixture.
Once you have the dough ready, with all the ingredients well combined, wrap it in plastic film. You can shape it into a cylinder and place it in the freezer for 15 minutes.
Use this time to tidy up the kitchen and preheat the oven to 180 degrees.
Take the dough out of the freezer, and you have two options. If you've shaped it into a cylinder, simply cut it into slices about 5 millimeters thick. On the other hand, if you want your cookies to have fun shapes, roll out the dough to the same thickness (5 millimeters) and use your favorite cookie cutters.
We recommend that you roll out the dough on parchment paper to make it easier to handle. Avoid letting it warm up too much; remember that butter is one of the key ingredients and it loses its texture with heat. Work quickly.
Place them on the baking tray spaced apart so they don't stick together. You should keep them in the oven for about 13 minutes, but I suggest you keep a close watch on them.
And that's it. The smell is fantastic. Just thinking about it makes my mouth water.
They come out of the oven so golden brown that you just want to dive in, but be careful with the temperature. Remind the kids that they are hot!