-
1
Preheat oven to 325 degrees.
-
2
In a mixer fitted with a paddle, combine the two flours, confectioners' sugar and 6 1/2 ounces butter.
-
3
Mix on medium-low until a dough forms.
-
4
Transfer to a baking sheet and roll out 1/8-inch thick.
-
5
Shape of dough does not matter; smooth edges for even browning.
-
6
Bake until barely golden brown at edges, 25 to 35 minutes; be careful not to overbake.
-
7
Remove from oven and cool completely.
-
8
Using your fingers, crumble dough into fine crumbs and place in bowl of mixer fitted with a paddle.
-
9
Add remaining 3 1/2 ounces butter and mix at medium speed.
-
10
Mixture will gather into small pieces, and after a few minutes will change to a dough, pulling away from sides of bowl.
-
11
Continue to mix until mixture becomes fluffy and creamy like whipped butter; this may take an additional 5 minutes.
-
12
Line a baking sheet with plastic wrap.
-
13
Using a rubber spatula, transfer dough to sheet and spread in a thick oval.
-
14
Cover with plastic wrap, and use a rolling pin to roll mixture to about 1/3-inch thick.
-
15
Chill until firm, about 1 hour.
-
16
Preheat oven to 350 degrees.
-
17
Line a baking sheet with parchment paper.
-
18
Using a 3-inch cookie cutter, cut circles from chilled dough.
-
19
Transfer to baking sheet, spacing cookies at least 2 inches apart.
-
20
(Scraps of dough may be re-rolled and chilled for additional cookies.)
-
21
Bake until edges are golden brown, 7 to 10 minutes.
-
22
Remove from oven and cool on baking sheet.
-
23
Transfer baking sheet to refrigerator; allow cookies to become well chilled.
-
24
Fifteen minutes before serving, use a thin, flexible spatula to remove cookies from sheet.
-
25
Chilled cookies may be placed atop a circle of raspberries or other berries.
-
26
If desired, garnish plate with a scoop of ice cream.
