Ingredients
- 1 cup unsalted butter softened
- 2 cups sugar grandma used brown sugar, I used white
- 3 large eggs 2 for dough, 1 for egg wash
- 3 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2-3 tablespoons milk only if needed for texture
- cinnamon sugar for topping
- pecan halves optional, for topping
Equipment
- 1 Rolling Pin
- 2 Baking Sheets lined with parchment paper
Method
- Cream butter and sugar until light and fluffy. Beat in 2 eggs.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to butter mixture until dough comes together. If dough is too dry, add 1–2 tablespoons milk.
- Wrap dough tightly in plastic wrap and refrigerate several hours or overnight. Keep dough very cold for rolling.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Work with a small portion of dough at a time, keeping the rest in the fridge. Flour rolling surface and pin heavily. Roll dough very thin (about 1/8-inch or less).
- Cut shapes with cookie cutters. Brush lightly with beaten egg wash. Sprinkle generously with cinnamon sugar and top with a pecan half if desired.
- Bake for exactly 10 minutes on parchment, until lightly golden at the edges. Cool on pan 1–2 minutes before transferring to wire rack.
Nutrition
Notes
The dough must stay very cold and is easiest to work in small batches. Use lots of flour when rolling — it softens quickly and sticks. Rolling thin and baking for exactly 10 minutes gives the signature crispness. Grandma’s recipe called for brown sugar, but I used white sugar. Parchment prevents sticking and helps cookies bake evenly.