These aren’t cookie monster sugar aneurism cookies.  These are the kind that you sneak one by one, each time you pass the counter, as the day wears on.  Before you know it, you’ll pause next to an empty plate and realize, perhaps with a twinge of guilt, that you polished off a plate slowly and discreetly. Butter is the base for these simple cookies, so make sure to use the best you can find.  The subtle use of cornflour adds a slightly nutty flavor to these crisp and delicious cookies.  I rolled lace over my cookies for a fun textures, but feel free to use a doily or any other fabric with an imprint.




4 ounces unsalted butter (one stick), softened

1/3 cup white sugar

1 cup all purpose flour

1/4 cup cornflour (not the same as cornmeal)

1/2 teaspoon kosher salt


Preheat oven to 350F

In a mixer with a paddle attachment, cream together the butter and sugar until light and very fluffy, about five minutes. Sift together the flour, cornflour and salt.  Add little by little to the butter mixture until just combined into a dough.

On a lightly floured surface, dump out the dough and knead a few times until a firm ball forms.  Sprinkle with flour and roll the dough out to 1/4 inch thick. Dust the top of the dough with flour, add a piece of thick lace, and gently roll over the lace or a doily, making an impression into the dough.  Remove the lace and cut the dough into squares or into rounds.  Add onto a baking sheet lined with parchment and bake for 15 minutes or until barely golden brown.