9 1/2 oz (275g) unsalted butter
9 oz (250g) sugar
1 teaspoon pure vanilla extract
13 oz (375g) flour
1 teaspoon baking powder
2 tablespoon milk
1/4 teaspoon salt
Over moderate heat, melt the butter in a pot and brown it until it gives off a tantalizing aroma. Remove the butter from the heat, pour it into a mixing bowl and let it cool for about 1 hour until it has hardened. Then using an electric hand mixer, beat in the sugar and vanilla extract until the mixture is fluffy. As you are mixing, gradually sift the flour into the bowl. Add the baking powder, milk, and salt. Using your hands, knead the dough until all the ingredients are well combined. Shape the dough into rolls about 1-inch(3-cm) thick and put them in the refrigerator to chill for at least 2 hours.
Preheat the oven to 350F (180C). Line a baking tray with parchment paper. Cut the rolls of dough into rounds about 1/4-inch(5-mm) thick and place them on the parchment paper. Bake the cookies on the middle rack of the oven for about 15 minutes, until they are just slightly browned. Remove them from the oven and let cool.
*This is the best cookie for those who have allergies to eggs or nuts. These cookies are also known as Sandies. I did cut it in a thinner side, but it turned out to a tiny coins of buttery cookies best with coffee or tea plus girlfriends just hanging out. enJOY!!!
Source: Grandma’s German Cookbook