Smile Cookies

1 cup (2 sticks) unsalted butter, softened

½

cup powdered sugar

1½

tablespoons pure vanilla extract

2¼

cups unbleached all-purpose flour

1½

cups powdered sugar

Tools

Measuring cups and spoons

2 baking sheets

Parchment paper

Large bowl

Electric mixer

Silicone spatula

Oven mitts

2 cooling racks

Fine-mesh sieve

Position 1 oven rack in the top third of the oven and 1 oven rack in the bottom third of the oven, and heat the oven to 350 degrees. Line the baking sheets with the parchment paper.

Mix the dough: Put the butter and sugar in the bowl. Using the mixer, beat for about 1 minute on low speed. Turn up the speed to medium and beat for 5 to 6 minutes, until very light, almost white, in color. Turn off the mixer. Using the spatula, scrape down the sides of the bowl. Add the vanilla and mix on medium for another 30 seconds. Turn off the mixer. Scrape down the bowl.

Add the flour and mix on low speed just until the flour is completely blended. Scrape down the bowl one last time, and make sure no clumps of flour are hiding in the bottom.

Shape the cookies: To shape each cookie, break off a piece of dough that measures 1 level tablespoon. Roll the pieces on your work surface back and forth with your fingertips, shaping them into logs that are 3 inches long. As you do this, put a little extra pressure at the ends of the logs, so they are pointed. Place on a prepared baking sheet, shaping each log into a smile. Repeat to make more smiles, spacing them 1 inch apart on the baking sheets.

Bake the cookies: Place 1 baking sheet on each oven rack. Bake for 7 minutes, then, using the oven mitts, switch the pans between the oven racks. Bake for another 8 to 9 minutes, until the cookies are a light sand color and firm to the touch. They should be golden brown across the bottom and around the edges, but still fairly light on top. Using the oven mitts, transfer the pans to the cooling racks and let the cookies cool on the pans for 10 minutes.

Finish the cookies: Wash and dry the large bowl. Sift the powdered sugar into the bowl. While the cookies are still warm, roll each one in the sugar until it is completely coated, then return it to the pan to finish cooling. When the cookies are cool, roll them in the powdered sugar again so they are thickly coated and silky white. Store in an airtight container at room temperature for up to 1 week. If the powdered sugar becomes moist or soaks into the cookies, roll them again in powdered sugar just before serving.

Makes about 45.

"Baking Kids Love" by Sur La Table with Cindy Mushet (2009 Andrews McMeel)