Diamond-Edged Melt-in-Your-Mouth Butter Cookies

🥘 Ingredients

• European style unsalted butter
  227 g
• all-purpose flour
  281 g
• almond extract
  2.5 ml
• coarse sugar
  108 g
• egg
  1
• egg yolks
  2 large
• granulated sugar
  198 g
• salt
  3 g

🍳 Cookware

• heavy-duty mixer
• paddle attachment
• wax paper
• plastic wrap
• heavy baking sheet
• release foil or parchment
• non-stick cooking spray

1. 1

   In a heavy-duty mixer with the paddle attachment , cream the European style unsalted butter , granulated sugar , 1/2 tsp salt , and 1/2 tsp almond extract until light and creamy. Add the egg yolks , one at a time, and beat with each addition, just to blend in thoroughly.

   European style unsalted butter: 227 g, granulated sugar: 198 g, salt: 3 g, almond extract: 2.5 ml, egg yolks: 2 large
2. 2

   On a low speed, beat in the all-purpose flour , scraping down the bowl twice. Divide the dough into 4 pieces. Roll each into a log about 1.5 inches in diameter.

   all-purpose flour: 281 g
3. 3

   Sprinkle coarse sugar on wax paper , the length of the rolls and about 4 inches wide. Brush a roll lightly with beaten egg , then roll in sugar to coat well. Repeat with each roll. Wrap each roll individually in plastic wrap and refrigerate at least ⏱️ 2 hours or overnight.

   coarse sugar: 108 g, egg: 1
4. 4

   About 30 minutes before you are ready to bake, place a shelf in the center of the oven and preheat the oven to 375°F.
5. 5

   Cover a heavy baking sheet with release foil or parchment sprayed with non-stick cooking spray . Slice cookies into 3/8 inch slices and arrange about 1 inch apart on the sheet.
6. 6

   Place the baking sheet on the arranged shelf. Bake one sheet at a time until the edges just begin to brown, about ⏱️ 14 minutes . Allow to cool on the sheet for ⏱️ 2 minutes , and then remove to a cooling rack.