INGREDIENTS
·
1 cup (2 sticks) unsalted butter, softened
·
3/4 cup granulated sugar
·
1 large egg
·
1 egg white, beaten
·
1 teaspoon pure vanilla extract
·
2 1/2 cups sifted all-purpose flour
·
1 tablespoon finely chopped fresh rosemary
·
3/4 teaspoon coarse salt
·
1/2 cup fine sanding sugar
1. STEP 1
Put butter and granulated sugar in
the bowl of an electric mixer fitted with the paddle attachment; mix on medium
speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce
speed to low. Add flour, rosemary, and salt, and mix until combined.
2. STEP 2
Halve dough; shape each half into
a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment
to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each
turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze
until firm, about 1 hour.
3. STEP 3
Preheat oven to 375. Brush each
log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds.
Space 1 inch apart on baking sheets lined with parchment. Bake until edges are
golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight
containers at room temperature up to 3 days.
Martha Stewart