MAKES ABOUT 40 COOKIES
Turbinado sugar is commonly sold as Sugar in the Raw. Demerara sugar, sanding sugar, or another coarse sugar can be substituted. Make sure the cookie dough is well chilled and firm so that it can be uniformly sliced. See the sidebar that follows the recipe.
|
1 |
large egg, plus 1 large egg white, lightly beaten with 1 teaspoon water |
|
10 |
tablespoons unsalted butter, softened |
|
⅓ |
cup plus 1 tablespoon (2¾ ounces) granulated sugar |
|
¼ |
teaspoon salt |
|
1 |
teaspoon vanilla extract |
|
1½ |
cups (7½ ounces) all-purpose flour |
|
4 |
teaspoons turbinado sugar |
1. Place egg in small saucepan, cover with water by 1 inch, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill small bowl with ice water. Using slotted spoon, transfer egg to ice water and let stand for 5 minutes. Crack egg and peel shell. Separate yolk from white; discard white. Press yolk through fine-mesh strainer into small bowl.
2. Using stand mixer fitted with paddle, beat butter, granulated sugar, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down bowl as needed. Reduce speed to low, add vanilla, and mix until incorporated. Stop mixer; add flour and mix on low speed until just combined, about 30 seconds. Using rubber spatula, press dough into cohesive mass.
3. Divide dough in half. Shape each piece into log about 6 inches long and 1¾ inches in diameter. Wrap each log in parchment paper and twist ends tightly to seal. Chill dough until firm, about 45 minutes in freezer or 2 hours in refrigerator.
4. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment. Using chef’s knife, slice dough into ¼-inch-thick rounds, rotating dough so that it won’t become misshapen from weight of knife. Place cookies 1 inch apart on prepared sheets. Using pastry brush, gent-ly brush cookies with egg white mixture and sprinkle evenly with turbinado sugar.
5. Bake until centers of cookies are pale golden brown with edges slightly darker than centers, about 15 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes; transfer cookies to wire rack and let cool to room temperature before serving.