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).