I know, they’re chicks from Easter, but I’m super behind in my posts right now. We’re completely swamped getting ready for the National Stationery Show in NY in a couple of weeks and I’ve barely had time to sleep, let alone post. This recipe is well worth the wait – everytime I make them, I find myself copying the recipe down for whoever gobbled them up.
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons milk
1/2 teaspoon pure vanilla extract
Whisk together flour, salt, and baking powder in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment,
cream butter and sugar; add dry ingredients, and mix until
With mixer running, add egg, milk, and
vanilla; mix until incorporated.
Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
On a lightly floured work surface, roll out dough to 1/8-inch
thickness. Cut into desired shapes, and transfer to prepared baking
sheets, leaving an inch in between. Leftover dough can be rolled and
cut once more.
Bake until lightly golden, about 10 minutes; do not
allow to brown. Transfer to wire racks to cool.