From One Sweet Cookie: Celebrated Chefs Share Favorite Recipes
by Tracey Zabar
These cookies, sprinkled with coarse sugar, are elegant after-dinner sweets. This versatile dough can be rolled out and cut into any desired shape. Flower-shaped cookies are a lovely alternative to a pricey bouquet for your sweetie. Because these cookies are flat, you can also omit the sugar topping and decorate them with the icing of your choice.
8 ounces (2 sticks) unsalted butter, softened
1¾ cups granulated sugar
1 large egg
2 teaspoons pure vanilla extract
½ teaspoon salt
2¾ cups all-purpose flour
Sanding (coarse) or pearl sugar for sprinkling
Preheat the oven to 350°F. Line two half-sheet pans with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar. Add the egg and vanilla and mix to combine. Gently fold in the salt and flour.
Roll out the dough between 2 large pieces of parchment paper until it is about ½ inch thick. Remove the top piece of parchment and, using a 1½-inch flower cookie cutter, cut out cookies and place them on the prepared pans.
Sprinkle sanding or pearl sugar on top. Bake for 10 to 12 minutes, or until the edges of the cookies start to brown. Cool completely on wire racks.