nicholaswilde_recipes/docs/cookies-and-bars/diamond-edged-melt-in-your-mouth-butter-cookies.md

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🍪 Diamond-Edged Melt-in-Your-Mouth Butter Cookies

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:fork_and_knife_with_plate: 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

:cooking: 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