- Level: Easy
- Total: 3 hr 15 min (includes chilling and cooling times)
- Active: 15 min
- Yield: 4 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 65
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 14 mg
- Sodium
- 16 mg
- Level: Easy
- Total: 3 hr 15 min (includes chilling and cooling times)
- Active: 15 min
- Yield: 4 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 65
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 14 mg
- Sodium
- 16 mg
Ingredients
Directions
- Whisk the vanilla and egg in a small bowl and set aside.
- In a large bowl with a hand-held mixer, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add the coconut sugar and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again if needed, then add the egg mixture, beating for about 1 minute. Sift the flour with the salt in a small bowl. Reduce the mixer speed to low, then add the flour mixture, mixing just until blended.
- Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4 inch thick. Slide the dough/parchment sheet onto a flat baking sheet or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours and up to overnight.
- Position oven racks in the top and bottom thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment (or use nonstick baking sheets).
- Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut the cookies with a 1 1/2-inch round or decorative-shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Repeat with the other sheet of dough. Any excess dough can be re-rolled, refrigerated and cut.
- Bake until the edges of the cookies are light golden, about 15 minutes. Transfer the cookies to a rack to cool.
