INGREDIENTS
- ½ cup butter (1 stick), room temperature
- ½ cup powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ⅓ cup turbinado sugar, for coating
PREPARATION
- In a large bowl, beat butter and sugar until light and smooth.
- Add in egg yolk and vanilla, beat until just incorporated.
- Slowly add in the flour and salt until dough forms.
- Cover the bowl with plastic wrap and chill for 15-20 minutes so the dough is easier to handle.
- Remove dough from fridge and divide into two even portions. Roll portions into log shapes and cover tightly with plastic wrap.
- Freeze logs for a minimum of 1 hour.
- When ready to bake: Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Spread turbinado sugar on a small plate.
- Unwrap dough logs and roll the long edges in the sugar. Place on a cutting board and slice into rounds about half an inch thick.
- Place cookies on the prepared sheet and bake for 12-14 minutes. If all cookies don’t fit on one sheet, keep the second batch in the fridge until ready to bake.
- Cookies will continue to set as they cool. Allow them to sit for 5 minutes after baking then transfer to a plate or cooling rack.
