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Butter Cookies Recipe


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     Butter Cookies

Category   Desserts - Breads
Sub Category   None
Servings   3 dozen

2 sticks cold unsalted butter
1/2 cup sugar
2 large eggs, divided
1 tsp vanilla
2 cups flour
1/4 tsp kosher salt
1 tsp water
1/4 cup sanding, sparkling or coarse sugar

Cut cold butter into 1/2 inch cubes. Place butter and 1/2 cup sugar in stand mixer fitted with paddle attachment. Beat on low to break up the butter, then increase the speed to medium to beat until fluffy and lightened in color, about 3 minutes.
Stop the mixer and scrape the sides with spatula. Add 1 large egg and 1 tsp vanilla, and beat on medium until combined. With the mixer on low speed, slowly add 2 cups flour and 1/4 tsp salt and beat until just incorporated. Scrape bowl.
Remove dough and shape into a smooth rectangle. Lightly dust with flour. Roll dough between 2 sheets of parchment paper into 9 x 12 rectangle about 1/4 inch thick. Place on baking sheet and freeze until firm, 20 to 30 minutes. Preheat oven to 350. Meanwhile, whisk the remaining egg with 1 tsp water in small bowl.
Remove top sheet of parchment from dough. Using a pizza cutter, cut the dough into 36 rectangles. Arrange cookies 1 inch apart on 2 ungreased, unlined aluminum baking sheets, about 18 cookies per sheet. Brush with egg wash and sprinkle with sugar. Bake 10 to 14 minutes until firm and lightly golden brown, rotating the backing sheets between racks and from front to back halfway through. Cool on sheets 5 minutes. Transfer to wire racks to cool completely. Store in air tight container up to 1 week, or freeze for up to 2 months.

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