For best recipe results weigh ingredients and use a stand mixer.
If you find the dough is sticking in the mold, dust the cavity with powdered sugar or flour (tapping out the excess) each time before adding dough.For a subtle caramel-like flavor and color, substitute brown sugar for regular sugar. (For super-consistent results consider using powdered whole eggs)
2 ½ cups flour (15oz/424 grams). Don’t sift it -- scoop it
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, room temperature
I cup sugar, minus 1 ¾ tablespoons (6.8oz/198 grams)
1 ½ teaspoon vanilla extract
Beat the butter on med-high speed until creamy. Scrape down sides of bowl when needed. Reduce speed and slowly add sugar. Return to med-high speed and beat until creamy (note: mixture lightens when creamed).
Reduce speed to medium and add the egg and vanilla. Mix until well incorporated. Scrape down sides of bowl when needed. In a separate bowl combine the flour and salt together with a whisk or fork.
Divide dough into 2 portions. Form each into disk shape and wrap in plastic wrap. Refrigerate for at least 2 hours or freeze for later use. (If frozen, best when used within 6 months.)
Bake cookies at 350˚F on parchment paper until lightly browned on edges. Turn cookie sheet about halfway through baking time. Times vary according to size and thickness of cookie (between 10 and 17 minutes).
One batch makes approximately 40 mini, 17 small, 7 medium or 5 large Artesão Cookie Mold cookies.
Recipe doubles well
Quick reference for doubling Susan’s Favorite Cookie Recipe:
5 cups flour, 1lb14.2oz/856 grams
1 teaspoon salt
1 ½ cups (3 sticks) unsalted butter
2 cups sugar minus 3 ½ Tablespoons =13.7oz./387 grams
3 teaspoons vanilla