This recipe, from writer Francis Lam, appeared in our 2012 Cookie Advent Calendar. Francis says: “The holidays are for a little too much: A little too much giving, a little too much on the plate, a little too much sleeping it all off. But these cookies are perfect for perspective. They’re so simple, tasting of just butter, sugar, and wheat, but so delicious that you remember: Sometimes, that’s all you need to be happy.”
- 16 tbsp. unsalted butter, softened
- 1⁄2 cup sugar
- 1⁄4 cup confectioners’ sugar, sifted
- 1⁄2 tsp. sea salt
- 3 egg yolks, at room temperature
- 2 cups flour
- Crystal or dazzle sugar, to decorate (optional)
- Combine butter, both sugars, and salt in a bowl and beat on medium speed of hand mixer until smooth and evenly combined. Add 2 yolks, and beat until smooth. Add flour, and beat until just combined. Transfer half the dough to a sheet of parchment paper and roll into a 2 ½”-wide cylinder; repeat with remaining half of dough. Refrigerate until firm, about 1 hour. If you’d like, unwrap cylinders and brush with remaining yolk; roll in crystal sugar to coat, wrap in plastic wrap, and refrigerate for 1 hour.
- Heat oven to 350°. Unwrap cylinders and cut into ⅓”-thick slices; transfer to parchment paper-lined baking sheets and bake until lightly golden, about 12 minutes.