THE 1922 GIRL SCOUT COOKIES

Makes:

60-72 cookies (3-inch/7.5-cm)

1/2 cup (125 mL) unsalted butter, at room temperature 1/2 cup (125 mL) sugar

1 large egg, at room temperature

1/2 tsp (2.5 mL) vanilla extract

1 cup (250 mL) flour, plus more for the work surface 1/2 tsp (2.5 mL) baking powder

1. Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until creamy.

2. Add the egg and vanilla extract; beat (medium speed) for 1 to 2 minutes. Stop to scrape down the bowl.

3. Use a fork to whisk together the flour and baking powder in a separate bowl. Add to the buttersugar mixture in three additions, beating on low speed just until incorporated each time.

4. Cover tightly and refrigerate for at least 3 hours and up to overnight.

5. Position racks in the upper and lower thirds of the oven; preheat to 375 F (190 C). Line several baking sheets with parchment paper or silicone liners.

6. Generously flour your work surface. Divide the chilled dough into quarters. Working with one portion of dough at a time, roll it out to an even thickness of 1/8 inch (3 mm) — about as thin as you can make it.

7. Flour your cookie cutter between each cut, spacing the rounds of dough at least

1 1/2 inches (4 cm) apart on the baking sheets.

8. Bake (upper and lower racks) for about 9 minutes, rotating the sheets from top to bottom and front to back halfway through. The cookies should be lightly browned around the edges.

9. Transfer the cookies to a wire rack to cool completely before serving or storing. Repeat to use all the dough.

Note: You’ll need a 2 1/2-inch (6-cm) round cookie cutter.

Make ahead:

The dough needs to rest in the refrigerator for at least 3 hours, and up to overnight. The baked cookies can be stored in an airtight container to at room 1 week temperature or frozen for for up up to 1 month.