Ingredients
½ cup butter (1 stick), room temperature
½ cup powdered sugar
1 egg yolk
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
⅓ cup turbinado sugar, for coating
Preparation
In a large bowl, beat butter and sugar until light and smooth.
Add in egg yolk and vanilla, beat until just incorporated.
Slowly add in the flour and salt until dough forms.
Cover the bowl with plastic wrap and chill for 15-20 minutes so the dough is easier to handle.
Remove dough from fridge and divide into two even portions. Roll portions into log shapes and cover tightly with plastic wrap.
Freeze logs for a minimum of 1 hour.
When ready to bake: Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Spread turbinado sugar on a small plate.
Unwrap dough logs and roll the long edges in the sugar. Place on a cutting board and slice into rounds about half an inch thick.
Place cookies on the prepared sheet and bake for 12-14 minutes. If all cookies don’t fit on one sheet, keep the second batch in the fridge until ready to bake.
Cookies will continue to set as they cool. Allow them to sit for 5 minutes after baking then transfer to a plate or cooling rack.
