Yeild: makes 30-40 mini cookies
1¼ c. self-rising flour*
1 stick (8 tbsp.) unsalted butter
⅓ c. sugar
½ tsp. vanilla
1 c. confectioners sugar for dusting
* For best results, use store bought self-rising flour (not homemade). Commercial self-rising flour has a low protein content that yields a light and tender cookie. This flour is available in most grocery stores and can be ordered online from King Arthur Flour.
Preheat your oven to 325
Line 1 or 2 cookie trays with parchment paper.
Place the butter, sugar and vanilla into a food processor fitted with a metal blade. Process until light and fluffy.
You can also use a stand or hand held mixer for this.
Sift the flour into the food processor. Run the machine until the dough comes together. It should be a little crumbly and soft, but not too sticky.
Tip the dough out onto a work surface, and bring the dough together to form a ball.
Flatten the dough into a disk and cover in plastic wrap.
Chill for 30 minutes- overnight.
Roll the dough to about ¼ inch thick.
Do this between 2 pieces of floured parchment paper. Floured plastic wrap will work too.
To keep them from sticking, dip the cookie cutters in flour and press into the dough. If the dough begins to soften, place it back into the fridge to chill, and then start again.
Using an offset spatula or butter knife, transfer the cookies onto a parchment lined cookie sheet.
Place in the freezer for at least 5 minutes prior to baking. This will help to keep its shape before going into the oven.
Bake for about 20 minutes or until lightly golden.
Rotate the pans halfway through cooking to promote even browning.
Remove from the oven and cool for 5 minutes on the tray. Transfer to a wire rack.
When the cookies are completely cool, dust with powdered sugar.