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Site by Eric Theise
Use a glass with a star pattern on the bottom to press the cookies before baking–it leaves a pretty imprint.
Makes about 4 dozen
Prep: 20 min • Cook: 12 min • Ready in: 32 min
Process 1½ cups sugar and vanilla bean in a food processor until vanilla bean is finely ground.
Line heavy large baking sheets with parchment paper. Position racks in upper and lower third of oven and preheat to 375°F. Whisk the flour, cream of tartar, baking soda and salt to blend in a medium bowl. Using an electric mixer beat the butter and vanilla sugar in a large bowl until very soft and creamy. Beat in half of the flour mixture. Mix in the milk and then the remaining flour mixture just until blended. Using a ½ ounce cookie scoop or hands, form dough into 1 inch balls. Roll the balls in sugar. Arrange the balls on prepared sheets, spacing about 2 inches apart. Dip a small glass into sugar and press balls gently but firmly to flatten into a ¼ inch thick round, dipping the glass into sugar as necessary to avoid sticking.
Bake until the cookies are golden at the edges and appear cracked on the top, about 12 minutes. Transfer cookies to rack cool. (Cookies can be made 1 day ahead. Store in an airtight container.)
Recipe from the Kenter Canyon Farms test kitchen