In December, my parents found a recipe for butter cookies that was originally made by my parents' aunt. Because butter cookies are never a bad idea ( especially so during the holidays), we decided to try it out, and we certainly did not regret it. These cookies can break apart a little easily when they’re fresh out of the oven, but they’re just the right amount of crunchy and not TOO sweet. They make a great gift (Valentine’s Day is coming up!) but if you just want cookies, that’s alright too.

Ingredients:

• 250 grams of extra-fine sugar
• 1/2 a cup of all-purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• Prepare a metal tray with waxed paper
• Preheat oven to 350° F
• When ready to bake, place cookies in the central rack of the oven

Steps:

1. With a mixer (though you can do it by hand if you prefer,) cream well the butter and sugar 
2. Add the dry ingredients and mix as much as possible. Because it’s dry, no ball will form on the mixer
3. Take out the dough, place it on a clean surface, and knead to form a ball. Divide in 2 or 3 parts so that stretching it will be easier.
4. Stretch with a rolling pin on waxed paper. Sprinkle a little bit of flour on, ONLY if the dough is too wet. Cut out the shapes, they should be around half a centimeter thick. If you want, you can knead the cut pieces into a ball and stretch them again. 
5. Bake for 10-14 minutes, depending on cookie size.
6. Prepare another tray with the same extra-fine sugar on it to sprinkle it on the cookies later on.
7. As soon as they’re fully baked, remove the cookies from the hot tray with a spatula (be careful, they’ll be very soft!). Place the cookies on the tray with sugar, and sprinkle some sugar on the side that doesn’t touch the tray. 
8. Carefully remove the cookies from the tray, and place them on a rack until they’re fully cooled off. 
9. Put away any leftovers in a well-sealed jar to prevent them from going stale too quickly. 

Enjoy!