Adapted from
Little Flower Baking by Christine Moore
More than other types of cookie, these are quite sensitive to being overbaked. Some might like them darker, but I prefer mine a little less, which allows for the flavor of the salt and butter to come through. I recommend baking them one sheet at a time on the middle rack of the oven. Even in a convection oven, I find if you bake these on the lower rack, they’ll cook too quickly on the bottom.
It helps if you can make room in the refrigerator or freezer before you start rolling the cookies so you chill the baking sheets with the unbaked cookies on them. Chilling them makes it easier to score them with a fork, but if you work fast – like I did – you can probably get away with not chilling them.
I reduced the baking powder in the original recipe, but it’s still imperative that you use
aluminum-free baking powder because these have a bit more leavening than other cookie recipes. Regular baking powder has a tinny taste, and you want to avoid that in these buttery treats.
Storage: The unrolled dough can be chilled for up to 5 days or frozen for up to two months. Once baked, the cookies will keep for up to four days in an airtight container.