LET’S GET COOKING

• 1.

  Combine all dry ingredients into a stainless mixing bowl.

• 2.

  Melt the butter just to the point where it liquifies (i.e. NOT HOT), add the vanilla extract to the butter, and mix well.

• 3.

  Add the butter/vanilla mixture to the stainless bowl and using a silicone spatula, incorporate the two without over-working the dough.

• 4.

  Turn the dough out into a 9"x9" baking pan lined with parchment paper that overhangs (for easy removal).

• 5.

  Press the dough (with the spatula) flat and level. Don't forget the corners.

• 6.

  Preheat the oven to 350F.

• 7.

  Chill in the refrigerator for at least 30 minutes.

• 8.

  Bake for 30-40 minutes until the top is golden and beautiful.

• 9.

  Remove from the oven and let cool very briefly.

• 10.

  Using a fork, mark the cookies in rectangles, squares, diamonds, or whatever shape you prefer, then gently lift the dough out of the pan onto a cutting board and using a very sharp knife, cut the cookies on the parchment. Let cool overnight if possible...