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Off to bed butter cookies
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| Off-to-Bed Butter Cookies 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted butter, softened 1/4 cup plus 2 tablespoons granulated sugar 2 teaspoons heavy cream 3 tablespoons turbinado sugar such as Sugar in the Raw Special equipment: parchment paper Stir together flour and salt in a bowl. 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. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper. 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. Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 12 to 15 minutes total. Cool on sheets on racks. Cooks' notes: ·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. Gourmet March 2006 Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/233998?mbid=ipapp |
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