Imperial Butter Cookies

My Grandma was well known for her Imperial Cookies! Baking and enjoying these super thin, light, crispy butter cookies bring back a lot of happy memories! ❤️
Imperial Butter Cookies
My Grandma was well known for her Imperial Cookies! Baking and enjoying these super thin, light, crispy butter cookies bring back a lot of happy memories! ❤️
Cooking Instructions
- 1
Preheat the oven to 300°. Line a baking sheet with parchment paper or a silpat and set aside.
- 2
Add the flour, sugar, baking soda and salt to a large bowl and whisk together
- 3
Cut the butter into 1 tablespoon pieces and add to the flour mixture. Add the vinegar (it will start to fizz).
- 4
Use a hand mixer to blend the butter and vinegar evenly into the dry ingredients until a crumbly dough forms. Use a 1 teaspoon measure to drop rounds of dough onto the prepared baking sheet at least 3 inches apart (I use a mini cookie scoop for uniform cookies)– the cookies will spread out in the oven.
- 5
Bake the cookies for 12-15 minutes or until the edges are just slightly golden.
- 6
Let the cookies cool for 2-3 minutes on the sheet pan before transferring to a wire rack to cool completely. Store in an airtight container, in a single layer, separating each layer with a piece of parchment paper.
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