This is a simple cookie. You make the dough, shape it into two long flat rectangles on a baking sheet (like biscotti) then bake it off. When it’s blonde and just starting to brown around the edges, you slice the bricks into 3/4-inch wide pieces, and then turn each on its side. It bakes for another 20 minutes (flipping the cookies over midway through). These are delicious with coffee, tea, or just out of hand. It’s a straightforward cookie without sprinkles and frosting and chocolate drizzles or dragés. And this time of year, a little simplicity is kind of a nice thing.
- 2 sticks unsalted butter at room temperature
- 1 c sugar
- 1 tsp. vanilla extract
- 3 large eggs
- 2 1/2 c all-purpose flour
- 1 tsp. kosher salt (or 1/2 teaspoon table salt)
- Preheat the oven to 350°F. Using a stand mixer, a hand mixer, or a wooden spoon and elbow grease, beat the butter with the sugar on medium-high speed until the mixture is airy and light, about 2 minutes. Reduce the speed to medium-low and add the vanilla. Beat in the eggs one at a time, increasing the mixer speed to medium-high between additions to ensure the batter comes together before adding the next egg, and scraping down the sides of the bowl between additions.
- Reduce the mixer speed to low and add the flour and salt. Mix on medium-low speed until just combined.
- Set a parchment paper or silpat-lined half-sheet pan (18- by 13-inches) on your worksurface so the long sides are at the top and bottom and short sides are to the left and right. Place half of the cookie dough on the lower third of the baking sheet and place the remaining half on the upper third. Fill a bowl with cold water and set it next to the pan. Dip your hands in water and pat the dough out into two long rectangles. The rectangles should be about 1/2-inch thick and about 15 inches long. Re-wet your hands as needed so the dough doesn't stick. Smooth out the top and square off the corners as best you can.
- Bake the two long rectangles until they are golden and spring back to light pressure, about 20 minutes, rotating the baking sheet midway through. Remove the pan from the oven and slice each rectangle into 1/2-inch thick pieces. Remove the rounded ends of each slab (these are a treat for all of us impatient bakers--they're super yummy hot, yum!) and turn the sliced pieces on their sides.
- Return the pan to the oven and bake until the cookies are golden brown, 15 to 20 minutes longer, turning the cookies midway through if you like. Remove from the oven and cool. They keep very well in an airtight container for up to ten days.