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Thin Butter Cookies


3/4 cup sugar
2T light brown sugar
1/2 t. salt
2T powdered milk
1 cup unsalted butter
2 cups all purpose flour


Preheat oven to 325F. Line baking sheets with parchment paper. In food processor whiz together the white sugar, brown sugar salt and milk powder to finely pulverize and combine about 10 seconds.

Remove and place the flour on top and pulse to blend. add in the chunks of butter and pulse to make a grainy meal. Then process or pulse until the mixture holds together. Kneed on lightly floured board to make into a stiff dough.

Divide dough in half, keeping one half chilled as you work.

Roll the dough between two sheets of flour parchment paper to a thickness of 1/16th inch (really very thin) Shape with cutter into 2 1/2 inch rounds or squares.

Place on baking sheet and bake until lightly brown around the edges and golden on top-18 -26 minutes.

Cool well. Keep in a tin: make 36 to 48 cookies.

Nutritional Information Per Serving

no nutrition information available