Sometime back I had made these bars, which were super-good. The crust, too, was particularly good, and when making them, I had thought about just using the crust as a basis for cookies. And that’s what these are.
The crust is pretty much the same as for the bars, with 0.25 cups additional butter—two sticks instead of 1.5. Other than that, just mix up the dough, roll it out and cook ‘em.
For this batch, I melted some chocolate and extruded it onto them. You could use whatever cookie toppings suit you.
What you’ll need:
- 2 cups (about 9 ounces) all-purpose flour
- 0.5t baking powder
- 0.5t kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup (about 7 ounces) sugar
- 1 large egg
- 0.75t vanilla extract
What to do:
Adjust your oven rack to the middle position and preheat the oven to 375°F. Line a large cookie sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until fluffy and light in color, about 4-5 minutes. Beat in the egg, then the vanilla. Beat in the flour mixture in two additions, scraping down the sides of the bowl each time.
When the dough is mixed, form it into a ball and refrigerate it for about 5 minutes.
When it’s ready, flatten the dough with your fingers, before rolling it out to about 0.25-0.5” thick. Using a cookie cutter, stamp out cookies and put them on the prepared cookie sheet, about 2 inches apart.
Bake for 15 or so minutes, until golden brown.
When cooked, move the cookies to a cooking rack and let them fully cool before adding frosting and serving.