- 2 cups butter, softened
- 1 cup packed brown sugar
- 4 to 4½ cups all-purpose flour
- Preheat the oven to 325°F
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- This should take about 5 to 7 minutes using a hand mixer or stand mixer.
- Gradually add 3¾ cups of all-purpose flour to the butter mixture, mixing well until a dough forms.
- Turn the dough out onto a lightly floured surface.
- Knead it for about 5 minutes, adding just enough of the remaining flour to create a soft, non-sticky dough.
- Be careful not to add too much flour, as this can make the cookies dry.
- On a sheet of parchment paper, roll the dough into a 16x9-inch rectangle.
- Transfer the rolled-out dough on the parchment to a baking sheet.
- Using a knife or a pastry cutter, cut the dough into 3 strips measuring 1 inch wide.
- Prick each cookie multiple times with a fork to allow steam to escape and help maintain the traditional texture.
- Refrigerate the cut dough on the baking sheet for at least 30 minutes, or overnight.
- This helps the cookies hold their shape while baking.
- After chilling, gently separate the cookies and place them about 1 inch apart on ungreased baking sheets.
- Bake the cookies for 20 to 25 minutes, or until the bottoms are lightly browned.
- The tops should remain pale.
- Remove the cookies from the oven and let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Once cooled, store the cookies in an airtight container at room temperature.
They’ll stay fresh for up to 2 weeks.
Prep Time: 15 minutes (plus 30 minutes chilling)
Cooking Time: 25 minutes
Total Time: 1 hour 10 minutes
Kcal: 123 per cookie
Servings: 48 cookies (4 dozen)