2/3 c plus 1 TB all-purpose flour
¼ tsp. salt
7 TB unsalted butter, room temp
¾ c. confectioners’ sugar, sifted
2 large eggs
2 tsp. pure vanilla extract
1. Preheat oven to 375. Sift together flour and salt in bowl.
2. Put butter into bowl of mixer and mix on med. Speed until pale and creamy. Mix in sugar. Add eggs one at a time, mixing well after each. Mix in vanilla. Fold in flour mixture.
3. Transfer batter to a pastry bag fitted with a 3/8 inch plain round tip. Pipe 2-3/4 inch lengths, 3/8 inch wide onto baking sheets lined with parchment, spacing about 1 inch apart. (Batter should be refrigerated if not being used immediately.)
4. Bake until just golden around the edges, 10 to 20 minutes, rotating sheets halfway through. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Can store airtight at room temp for 3 days.