This recipe is a combination of Haniela’s recipe & adaptations to include easy tricks from smitten kitchen.
Please note – the prep time is only for the first batch – 10-15 minutes to mix the dough, 1-2 minutes to roll, 15 minutes to freeze, 5 minutes to cut out, 5 minutes to freeze. Add 20 minutes per additional reworking, but you can definitely cook your first batch while waiting for your second batch to freeze/cut.
* Trick #1: Your butter does NOT need to be room temp! If straight from your fridge, which is what I used, I cut the stick into 8 tablepsoons, then cut each slice into quarters (so a large rectangle into 8 squares, then each of those squares into 4 smaller squares). You’ll beat the butter/sugar for a little longer than normal, but it still works!
** Trick #2!!!! Rolling out the dough between parchment paper first and then freezing saved SO much time and made reworking the dough so much easier! Also, do remove both sides of the parchment paper gently before you start cutting the cookies out! It will prevent stickage!
*** I did one batch at 11 minutes, and a few of them started to catch, so I think 10 minutes is better, but that’s also dependent on your oven.