Ingredients
1/2 cup salted butter, softened
1/4 cup light brown sugar
3 T granulated sugar
1/4 t salt
1/2 t vanilla extract
1 cup all purpose flour
1 T tapioca flour
1 t ground cinnamon
1/8 t. ground ginger
1/8 t freshly ground nutmeg
pinch of ground clove
1/8 t baking powder
1/8 t baking soda
Preparation
Preheat oven to 350 F.
In a medium bowl, stir together the flour, spices, salt, baking powder, and baking soda. I use a fork to stir it around.
In a medium large bowl cream together butter, sugars, and vanilla. Rather than dirty up a whisk or beaters, I just do this with a rubber spatula.
Divide the dough in half. On a large piece of plastic wrap, pat each half into a thinnish rectangle. Chill for ~15 minutes.
Roll out each piece of dough on wax paper or parchment paper. Try to make as regular a rectangle as possible. Aim for between 1/8" and 1/4". Personally, I like them thin.
Cut into desired shapes. I like rectangles so using a clean smooth plastic ruler, I lay it across the dough and cut with a pizza cutter. The width of my ruler is perfect for the width of the cookie, probably ~1 1/4". Cross-cut at 2" intervals. Because I live in a warm climate, I have to refrigerate the dough after this step or the cut cookie dough deforms when moving to the baking sheet. Pop the rolled and cut dough into the refrigerator for ~10-15 minutes.
Bake on a half sheet pan with a Silpat mat or parchment. Space the cookies an inch or so apart. Bake for ~13-15 minutes. Wait a few minutes then move the cookies to a cooling rack. Store in an airtight container. They will be very crisp.
These cookies are very amenable to stamping, molding, or other pressed designs.
