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Ingredients1 c. (2 sticks) unsalted butter
1 c. sugar 2 Tbs. Lyle's Syrup OR honey 1 Tbs. vanilla 2 c. flour 1/2 tsp. salt 1 tsp. baking soda |
Directions |
1. Preheat the oven to 325 degrees. Line two 1/2 sheet pans (cookie sheets) with parchment.
2. Cream butter, sugar, syrup and vanilla for 3 minutes at medium-high speed using the paddle attachment on your stand mixer. 3. Add flour, salt and soda and mix on low until just combined. 4. Divide dough into 4 parts, and pat each part into a 1/4" tall rectangle, 2 rectangles per cookie sheet. Leave space between the rectangles, they will spread. 5. Bake 12-15 minutes and remove from oven when starting to brown at the edges and solid (not wet looking) in the middle. 6. Cut immediately into 1" diagonal strips as in the photo above. Cool for 5 minutes and remove to cooling rack. 7. If you don't eat them all, place in airtight container, storing for up to a week in the refrigerator or a month in the freezer. Makes about 4 dozen 4" x 1" cookies |
Good to know |
These cookies are great with a cup of coffee or tea!
I often recommend using Silpat (silicone mats) when baking cookies, however do not recommend them with this recipe because of the need to cut the cookies on the cookie sheet, hot from the oven. |