Photography by Andrew Grinton
Food Styling by Ruth Gangbar

First published in Wish Winter 2004

Ingredients ( Makes 2 dozen cookies)

Instructions

1. Preheat the oven to 350 F.
2. Sift the flour, cornstarch and salt together.
3. Using a standup electric mixer with the paddle attachment, cream together the butter and icing sugar. Mix in the vanilla extract.
4. Add dry ingredients and continue mixing until the dough comes together to form a ball. Knead briefly on a lightly floured surface.
5. Roll the dough into ropes inch in diameter and 12 inches long, and cut into 1-inch pieces.

1. Place the cookies 1 inch apart on a parchment-lined baking sheet and curve them slightly so that they look like smiles.
2. Refrigerate for ½ hour before baking.
3. Bake for 10 to 12 minutes in the middle rack of the oven.
4. Cool for 3 minutes.
5. Roll the warm cookies in icing sugar.
6. Finish cooling on a wire rack.
7. Dust again with icing sugar.

1. Create a pillow shape by pushing in the ends of the pieces slightly with your thumb.
2. Place the cookies 1 inch apart on a parchment-lined baking sheet.
3. Refrigerate for ½ hour before baking.
4. Bake for 10 to 12 minutes in the middle rack of the oven.
5. While cookies are still warm, dust with a mixture of ¼ teaspoon cinnamon and 2 tablespoons granulated sugar.

1. Roll the cookies into balls and place on a parchment-lined baking sheet.
2. Refrigerate for ½ hour before baking.
3. Bake for 10 to 12 minutes in the middle rack of the oven.
4. Cool completely. Dip the top of the cookie into melted chocolate and then into chopped pecans.