Crumbly, delicate, and glistening with golden sugar, these easy slice-and-bake cookies are the ideal complement to Calvados toddies. Perfect as an after-dinner nibble or an everyday treat, they will quickly become one of your favorite standbys.
·Dough log can be chilled, wrapped well in plastic wrap, up to 3 days or frozen, wrapped in plastic and foil, 1 month (thaw in refrigerator just until dough can be sliced). ·Cookies keep 4 days in an airtight container at room temperature.
Recipe information
Total Time
1 1/2 hr
Yield
Makes about 4 dozen
Ingredients
Special Equipment
Preparation
Step 1
Stir together flour and salt in a bowl.
Step 2
Beat together butter and granulated sugar with an electric mixer at medium-high speed in a large bowl until pale and fluffy. Reduce speed to low, then add flour mixture in 3 batches, mixing, and continue to mix until batter just comes together in clumps. Gather clumps to form a dough, then press dough with lightly floured hands into a smooth 1 1/4-inch-thick log on a very lightly floured work surface. Chill, wrapped in plastic wrap, at least 1 hour.
Step 3
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Step 4
Cut chilled log crosswise into 1/4-inch-thick slices and arrange slices about 1/2 inch apart on baking sheets. Brush tops of cookies lightly with cream, then sprinkle generously with turbinado sugar.
Step 5
Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 12 to 15 minutes total. Cool on sheets on racks.
