1 cup (200 g) unsalted butter, softened
1 2/3 cups all-purpose flour (300 g)
2 large eggs at room temperature, lightly beaten
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour (450 g)
2 teaspoons active dry yeast
1/2 teaspoon salt
Cinnamon and sugar to taste for dusting
1 cup (200 g) unsalted butter, softened
1 2/3 cups all-purpose flour (300 g)
2 large eggs at room temperature, lightly beaten
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour (450 g)
2 teaspoons active dry yeast
1/2 teaspoon salt
Cinnamon and sugar to taste for dusting
In a stand mixer bowl, combine the butter and sugar
Beat until light and fluffy
Add eggs one at a time, beating after each addition
Add vanilla extract and beat for another minute or so
Reduce speed and add flour, yeast, and salt mixed together
Mix with a spatula
Transfer the dough to a floured surface and cut it in half
Shape each half into a disk, wrap in plastic wrap, and refrigerate for 4 hours or overnight until firm
Heat the oven to moderate heat (180°C)
Grease two baking sheets with parchment paper
Roll out the dough on a floured surface to a thickness of 4-5 mm
Cut with cookie cutters and dust with sugar and cinnamon
Place on prepared baking sheets
Bake for 20 minutes or until golden brown around the edges
Let cool completely in pans
Assemble as desired with frosting, if desired, and store in air-tight containers at room temperature
Approximate calories per serving: 37
