Grinch cookies

Set the oven to 350 and line two baking sheets with parchment paper.

Whisk the all-purpose flour, powdered sugar, baking powder and sea salt together in a big bowl.

Add the softened unsalted butter in pieces and work it in without overmixing, like making pastry dough.

In a separate bowl whisk the eggs with green food coloring and the vanilla extract. Dye the wet mixture before the flour goes in, never after.

Add the green egg mixture to the dry. Mix on low until almost combined, then increase to medium so the butter mixes in. Fold in any unmixed flour with a spatula.

Mix the cornstarch and powdered sugar in a small bowl. The cornstarch helps the cookie set, keeps it from spreading and seals the coating in place without chilling.

Roll one and a half tablespoons of dough, about 35 grams, into a ball, roll it in the cornstarch mixture and place on the baking sheet with room to spread.

Press down slightly on each cookie before baking.

Bake 12 minutes at 350 until crinkled and the bottoms are just taking on colour.

Press heart candies or sprinkles in right out of the oven.

Variation: five minutes in the freezer before baking gives a slightly more domed shape, at the risk of a frozen centre that will not crack.

Cool completely on a wire rack. Store up to a week in an airtight container.