Pillowcase Cookies

Prep Time:
15 mins

Cook Time:
20 mins

Additional Time:
1 hr 35 mins

Total Time:
2 hrs 10 mins

Servings:
24

Yield:
24 cookies

Ingredients

Directions

Whisk together flour, sugar, baking powder, and salt in a large bowl until combined. Grate in cold butter; stir mixture together until it resembles coarse crumbs. Stir in beaten egg and yolk, milk, and vanilla until mixture begins to come together.

Transfer to a lightly floured work surface and knead until dough comes together, 3 to 5 kneads. Shape into a disk, cover with plastic wrap, and refrigerate until chilled, about 1 hour.

Preheat the oven to 400 degrees F (200 degrees C); position an oven rack in the middle of the oven. Line 2 large, rimmed baking sheets with parchment paper.

Roll dough on a heavily floured surface to a thickness of 3/8 inch. Cut cookies with a 2 1/2-inch circle cutter, rerolling scraps as needed. Transfer to the prepared baking sheets, 1 inch apart. Freeze, uncovered, for 15 minutes.

Bake one tray at a time in the preheated oven until edges are golden brown, 10 to 12 minutes. Let cool on the pan for 2 minutes, then transfer cookies to a wire rack to cool completely, about 15 minutes. Repeat with the remaining tray. Store cookies in an airtight container at room temperature for up to 1 week.

Recipe Tip

Be careful not to overwork the dough too much. The solid flecks of butter, as they melt in the oven, will create pockets of air that give the cookie rise. Treat this like a biscuit dough, working to create layers and flakes, so you have lots of soft texture inside. Reroll as little as possible to avoid melting the butter.

Nutrition Facts (per serving)