- 1 cup (230g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon (2.8g) kosher salt
- 2 large egg yolks (about 34g)
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract (optional)
- 2 3⁄4 cups (324g) sifted Swans Down® Cake Flour
- 2 egg whites, beaten, for egg wash (optional)
- Decorative sparkling sugar, for topping (optional)
These shortbread-style cookies are so popular, we featured them on the front of the Swans Down Cake Flour box. Rich, buttery and finished with a crunchy sprinkling of sparkling sugar, they’re a simple family favorite that’s been passed down for generations.
Ingredients
Directions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt. Beat on low speed until incorporated and smooth, scraping down the sides of the bowl as needed, about 3 minutes. (Do not beat until fluffy; you do not want to incorporate air into the dough.) Add the egg yolks and vanilla (and almond extract, if desired) and mix until just combined. Turn the mixer off and scrape down the sides of the bowl.
- Add the flour to the bowl all at once and scrape the bottom and sides of the bowl. Turn the mixer to low speed and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. The dough will be in large crumbles.
- Form the dough into a log, 2 1⁄2 inches in diameter. Wrap the log firmly in a plastic wrap or parchment paper and twist the ends tight. Refrigerate until the dough is firm enough to slice, about 1 hour (or up to 3 days).
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Brush the surface of the log with the egg white. Spread the decorative sugar on a baking sheet and roll the log in the sugar to completely coat. Slice the log into rounds, 1⁄2 inch thick each (Note: If the sliced rounds are thicker, baking time may vary). Lay the rounds on the prepared baking sheet, spacing at least 1⁄2 inch apart.
- Bake the cookies for about 18-22 minutes, or until the cookies are golden at the bottom edges. Rotate the baking sheet once, halfway through baking. Move the cookies to a wire rack to cool completely. Store at room temperature in an airtight container for up to 3 days. The baked cookies can also be stored frozen in an airtight container for up to 10 days. (Thaw to room temperature before serving.)
