By: Nils Hilleson

Ingredients:

• Two sticks of butter
• 207 grams sugar
• 1 teaspoon salt
• 2 egg yolks
• 320 grams flour
• 1 egg white
• Decorative sugar

Steps:

– Add butter, sugar and salt Into a stand mixer

– Beat at low speed until the ingredients are incorporated and smooth, around 3 minutes

– Add egg yolk and mix until combined

– Add all the flour into the bowl and mix at low speed, after roughly 30 seconds the dough will be in large clumps

– Remove dough from bowl and form into two 9 inch logs (doesn’t need to be exact)

– Wrap the logs separately in parchment paper and twist the ends closed

– Refrigerate for at least 30 minutes

– Heat oven to 350, line baking sheet with parchment paper

– Brush the surface of the logs with egg white and apply a lot of decorative sugar

– Slice the logs into 1/2 inch cookies

– Lay the cookies on the baking sheet and space them 1/2 inch apart

– Bake until the cookies are golden at the bottom edges, or 18 to 22 minutes, rotate the baking sheet halfway though baking

– Move cookies to a wire rack to cool completely

Cookies last for up to 3 days

Making these cookies was pretty simple since it’s mostly butter and flour but they taste really good, they’re very buttery and sweet just over all delicious.

I made one set with red decorative sugar and one with green decorative sugar. Getting the decorative sprinkles on the dough was a little tedious. Cutting the dough into cookies was also a little tedious but also didn’t take the longest. I think the red ones may have come out a little undercooked since they were a little chewy but still delicious.

I was able to make a lot of cookies with this recipe. Making these cookies was pretty simple so I’d be interested in making more cookie some time. Once the cookies cooled down they were pretty crunchy and had a good texture for a cookie.

Me and my family all really like the cookies. I took these cookies to Thanksgiving and the rest of my family liked them quite a bit.

I might have to make these again sometime.

This is a rewritten New York Times recipe