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

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).