Ingredients

  • 2 Cups (256 g) All-purpose flour

  • 1 Cup (115 g) Powdered sugar

  • 3/4 tsp. Kosher salt

  • 1 Tbsp. + 1 tsp. Antica Spice Blend

  • 1 Cup (227 g) Unsalted butter, room temp and cut into pieces

  • Topping: 1 Tbsp. white sugar + 1 tsp. of Antica Spice Blend

*Click on the spice(s) for more suggested uses

Directions:

  • Preheat the oven to 325°F and line 3 baking sheets with parchment paper.

  • Place the flour, powdered sugar, salt, Antica and butter into the bowl of a food processor and pulse until all of the butter is incorporated. Stop when the mixture begins to climb up the bowl.

  • Dump everything onto the counter and gently press the (crumbly) mound together and knead the dough a few times to form it into a square shape.

  • Roll the dough out on a well-floured surface to 1/4- to 1/2-inch thickness (depending on how thick you like your cookies) and either use a knife to cut out rectangles or use a cutter to make shapes.

  • Transfer the cookies to the parchment-lined baking sheets leaving about a half inch between them. Chill the cookies on the sheet pans in the freezer for 15 minutes or until they are firm to the touch.

  • Sprinkle the cookies with the Antica sugar topping and bake one pan at a time, for 15- 18 minutes, or until the cookies are dry to the touch and the bottoms just begin to turn golden.

  • Remove from the oven and cool on a rack before transferring to a container for storage. The baked and cooled cookies can be stored in an airtight container for several days (if they last that long).