Diamond-Edged Melt-in-Your-Mouth Butter Cookies
 Serves |  Total Time |
|---|---|
| 3 dozen | 2.27 hours |
Ingredients
227 g European style unsalted butter
198 g granulated sugar- 3 g salt
2.5 ml almond extract
2 large egg yolks
281 g all-purpose flour- 108 g coarse sugar
- 1 egg
Cookware
- 1 heavy-duty mixer
- 1 paddle attachment
- 1 wax paper
- 1 plastic wrap
- 1 heavy baking sheet
- 1 release foil or parchment
- 1 non-stick cooking spray
Instructions
Step 1
In a heavy-duty mixer with the paddle attachment, cream the European style unsalted butter, granulated sugar, 1/2 tsp salt, and 1/2 tsp almond extract until light and creamy. Add the egg yolks, one at a time, and beat with each addition, just to blend in thoroughly.
Step 2
On a low speed, beat in the all-purpose flour, scraping down the bowl twice. Divide the dough into 4 pieces. Roll each into a log about 1.5 inches in diameter.
Step 3
Sprinkle coarse sugar on wax paper, the length of the rolls and about 4 inches wide. Brush a roll lightly with beaten egg, then roll in sugar to coat well. Repeat with each roll. Wrap each roll individually in plastic wrap and refrigerate at least 2 hours or overnight.
Step 4
About 30 minutes before you are ready to bake, place a shelf in the center of the oven and preheat the oven to 375°F.
Step 5
Cover a heavy baking sheet with release foil or parchment sprayed with non-stick cooking spray. Slice cookies into 3/8 inch slices and arrange about 1 inch apart on the sheet.
Step 6
Place the baking sheet on the arranged shelf. Bake one sheet at a time until the edges just begin to brown, about 14 minutes. Allow to cool on the sheet for 2 minutes, and then remove to a cooling rack.
Source
- BakeWise