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| Photo Credit: Not Martha. |
How cute are these lattice top cookies? We borrowed this recipe from Not Martha and can't wait to whip up a batch... The perfect project for a rainy day!
Ingredients
2 3/4 cups all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons coarse salt
2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water, plus more if needed
Directions
Pulse flour, sugar and salt in a food processor to combine. Add butter and process for about 10 seconds or until mixture resembles coarse meal. With machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds). Divide dough in half, wrap each in plastic and refrigerate for at least 1 hour.
Roll out two rounds of dough, rolling each between two layers of baking paper. Cut into strips and layer them into a lattice pattern (see detailed directions here) then using a circle cookie cutter, cut out the cookies and remove the excess dough. Transfer cookies on to a baking tray and dab them with butter and sprinkle with cinnamon sugar. Then pop into the oven for about 20 minutes at 180 degrees until golden brown and you’re done!
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