Recipe

Step 1: Preheat oven to 325°F.

Step 2: In a food processor pulse icing sugar with flour. Add cubed butter and pulse just until fine crumbs form. Transfer mixture to a bowl and gently shape into two discs, about 1″ thick. Chill 15 minutes.

Step 3: Unwrap chilled dough and roll out between sheets of waxed paper to a 1/4″ thickness. Cut shapes with a floured 3″ cookie cutter. Use a thin metal spatula to transfer cookies onto a cookie sheet lined with parchment paper.

Step 4: Bake in the centre of preheated oven for 10-12 minutes or until lightly golden. Remove to cooling rack immediately.

Makes about 48 cookies