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VANILLA DREAMS




Source of Recipe


BBR


Recipe Introduction


Posted by: Tink___OH
(From The King Arthur Flour Company website.)

Our jaws dropped, literally, when we tasted these cookies in the test kitchen. As I said above, many tasters had an immediate flashback to the sugar cookies of their youth. The ultra-tender, light, melt-in-your-mouth texture is unlike anything you can get (well, at least anything we can get) using baking powder or baking soda. That said--I apologize for calling for an ingredient here that many of you may not have, but in this case, it’s essential to the cookie. Baker’s ammonia (ammonium carbonate) is inexpensive; it may be available in your local pharmacy, and is certainly available in our catalogue--click on the link above to reach it on our Web site.





List of Ingredients




1 1/4 cups (9 ounces) sugar
2 sticks (8 ounces) unsalted butter
1 teaspoon salt
1 1/2 teaspoons vanilla 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon baker’s ammonia

Recipe



MIXING AND SHAPING: In a medium-sized bowl, beat together the sugar, butter, salt and vanilla. Add the flour and baker’s ammonia, and beat till the dough almost comes together; it’ll seem quite dry at first, but keep beating, eventually it’ll become chunky and cohesive. Squeeze the dough together, gather it into a ball, and break off pieces about the size of a shelled chestnut (about 3/4 ounce, about 21g). Roll the pieces into balls, and roll them in sparkling sugar (or granulated sugar) if desired. Put them on parchment-lined or lightly greased baking sheets, and use the bottom of a glass, dipped in sugar if necessary to prevent sticking, to flatten the balls to about 1/4- to 3/8-inch thick.

BAKING: Bake the cookies in a preheated 300°F oven for 30 minutes, until they’re a very light golden brown. Remove them from the oven, and cool on a rack. Yield: about 33 2 1/2-inch cookies.