…of the type we’d hope one day to serve, alongside hot, strong coffee and proper big mugs of tea, in our own café-bookshop-gallery-artists’ space.
take 150 g butter (2/3 c.)
and 150 g white sugar (about 2/3 c.)
and cream them together until smooth
then add one egg and beat until combined
(you can, if you like, add fresh vanilla seeds from a bean, or a tsp. vanilla extract)
then take 350 g flour (about 2 c.)
and mix that with ground spice if you like (we used cardamom; you could also use cinnamon, nutmeg, anise, or even something like thyme!) and a bit of salt
and slowly incorporate the dry mixture into the wet mixture until it makes a smooth dough.
let it sit, covered, in the fridge or a cold place for 30 minutes.
roll out and cut out cookies. we got our cloud cutter here.
we sprinkled ours with a mixture of white sugar and cardamom.
bake at 200° C./ about 395° F. for about 10 minutes (or until the cookies are just a little brown on the edges—you know your oven).
you could always dip these in melted dark chocolate if you like something fancier. then maybe decrease the sugar a tiny bit. they would also make good linzer-style cookies, maybe with a lemon curd.