"Neither young children nor kitchen klutzes can make these cookies," says the Reluctant Grandmother, "But grandchildren over the age of 10, who have a light touch and a little respect for delicate dough, can learn."
2 cups sifted flour
1/2 cup sifted powdered sugar
1/4 teaspoon salt
1 cup cool unsalted butter, cut into chunks
1. Preheat oven to 300 degrees F. Sift the flour, sugar and salt together. Add the butter and use your hands or a pastry cutter to combine until the mixture is crumbly. Work into a ball and knead briefly. Pat into a 1/4-inch sheet on an ungreased cookie sheet. Cut the dough into 2-inch diamonds.
2. Bake for 45 minutes. Remove from the oven. Immediately recut the cookies. Separate carefully and cool on a rack. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.
Yield: About 28 cookies.
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