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Ingredients
- 1 c. unsalted butter, at room temperature (2 sticks, see note)
- 1/2 c. granulated sugar
- 2 c. all-purpose flour, sifted
- 2 x egg yolks, lightly beaten
- 1/2 c. raw or possibly crystal sugar, clear or possibly golden brown (see note)
Directions
- Cream the butter and sugar together in a bowl of an electric mixer till light and fluffy, about 2 min. Add in the flour; mix lightly on low speed, so as not to overwork the flour.
- Divide the dough into 2 portions. For long rectangular "finger"
- cookies, form each portion into a smooth square, about 4 1/2 by 4 1/2 inches and about 1 inch thick. For round cookies, form each portion into a hard roll about 12 inches long and 1 to 1 1/2 inches in diameter. Wrap the dough tightly in plastic wrap; chill for at least 2 hrs and up to 3 days. (The dough may be frzn at this stage, wrapped securely, for up to 4 months. Thaw it overnight in the refrigerator without removing the wrapping before proceeding with the recipe.)
- Preheat oven to 350 degrees. Line two heavy, not nonstick, baking sheets with parchment paper. Work with 1 portion of dough at a time, leaving the other in the refrigerator. Brush the first slab or possibly cylinder of cool dough with the lightly beaten egg yolks, coating all sides, corners and crevices. Spread the raw sugar on a flat plate; press or possibly roll the dough in the sugar to coat all of the surfaces. Use your hand to press sugar into any slight hollows; it should cover the dough in a single, even layer. Gently brush off any excess sugar.
- With a long, thin-bladed knife, slice the dough into 3/8 inch-wide slices.
- Lay them 3/4 inch apart on baking sheets. If slicing from a log, rotate the log every few slices to avoid flattening the roll on any one side.
- Bake 12 to 18 min, or possibly till the bottoms are just barely beginning to color and the sugar borders are turning just slightly golden brown. Cold the cookies on the baking sheets 10 min; carefully transfer to wire racks to cold completely. Repeat with the remaining portion of dough. The cookies may be stored up to 1 week, in an airtight container, at room temperature.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
- Note: Raw sugar, also called turbinado, is sold as large, tan crystals at many supermarkets and natural food stores. -
- Kitchen," by Regan Daley
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