Sugar Sand Cookies
Photo: Alan Richardson; Styling: Betty Alfenito
Yield: Makes about 5 dozen
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Chill: 4 Hours
Bake: 10 Minutes
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 4 cups self-rising flour
- Colored sanding sugar or turbinado sugar
- 1. Beat butter and sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs, 1 at a time, beating until smooth, stopping to scrape down sides as needed. Stir in vanilla. Gradually add flour to butter mixture, beating well at low speed until blended.
- 2. Sprinkle sugar on wax paper. Shape dough into 2 (6 1/2-inch) logs on sugar; roll logs in sugar. Wrap each log in wax paper, and chill 4 hours. (Freeze dough in zip-top plastic freezer bags up to 1 month, if desired. Thaw 10 minutes before slicing.)
- 3. Cut each log into 28 slices, and place 1 inch apart on lightly greased or parchment paper-lined baking sheets.
- 4. Bake, in batches, at 350° for 10 to 12 minutes or until edges are golden. Let cool on pans 2 minutes. Transfer cookies to wire racks, and let cool completely.
- Ginger Sand Dollar: Stir 1/2 cup crystallized candied ginger, finely chopped, into batter. Cut logs into slices, sprinkle each with sugar, and arrange 5 slivered almonds in a star design to resemble sand dollars. Slice and bake as directed. Makes about 5 dozen.
- Nantucket Cranberry-White Chocolate Cookies: Stir 1 cup dried cranberries and 1 cup white chocolate morsels into batter. Slice and bake as directed. Drizzle 6 ounces white chocolate, melted, over cooled cookies; sprinkle with nonpareils. Let stand until chocolate is firm. Makes about 5 dozen.
Note: Bake time is per batch.
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