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We modified a recipe by Irvin Lin to match the ingredients we normally have at home. No cream of tartar, and slightly simpler flours.

Preheat the oven to 350 degrees.

Set out on the counter to warm to room temperature:

This recipe involves a slow process of creaming the butter to create puffy loft, and adding ingredients without collapsing that loft.

Begin by cutting each stick of butter into 12 pieces, and use an electric stand mixer's paddle to beat them until soft. Then add:

(Use normal, finely grandulated sugar. Fancier sugar with larger granules will not create as much puffy loft.)

Continue beating until the butter-sugar mixture is light and fluffy.

Separate one of the eggs. Set aside its white for other use.

Once the butter-sugar mixture is light and fluffy add the two eggs, and the third egg yolk while the mixer continues beating.

Then, while the mixer continues beating, add:

Stop the mixer. Add:

Beat again until the flours are incorporated and the batter is smooth.

In a small bowl, mix:

Get out a tray with a silpat. To be efficient, first scoop out balls of dough onto the silpat, and then roll those balls in the sugar-cinnamon mixture and replace them back on the silpat.

Cookies made from 1 Tbsp of dough need 1.5" of spacing on the tray, and will bake for 16 minutes.