Sand Dollar Cookies
Instructions:
- 3â„4 cup plus 2 tablespoons unbleached all-purpose flour, preferably organic
- 2 tablespoons cornstarch
- Pinch of fine sea salt
- 1â„4 cup light brown sugar, packed
- 8 tablespoons (1 stick) unsalted butter, cut into 1â„ 2-inch pieces, chilled
- 1 teaspoon vanilla extract
- For assembly
- 1â„ 2 cup sliced almonds
- 1 tablespoon granulated sugar
- 1â„ 2 teaspoon ground cinnamon
- 1 large egg white
- Whisk together the flour, cornstarch, and salt in a bowl. Toss the brown sugar and butter together in another bowl. Using a pastry blender, cut the ingredients together for about a minute until they are combined. Add the flour mixture, then the vanilla. Cut the ingredients together until the mixture resembles coarse crumbs and it holds together when a handful is squeezed in the palm of your hand.
- Gather up the dough into a ball. Place on a sheet of plastic wrap and shape into a log about 21â„2 inches in diameter. Wrap tightly in the plastic wrap and refrigerate for at least 1 and up to 12 hours.
- Position racks in the center and upper third of the oven and preheat to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
- Spread the almonds on a plate to see them clearly, then pick out the most perfectly shaped slices for decorating the cookies. Mix the granulated sugar and cinnamon together in a small bowl. Place the egg white in another small bowl and beat with a fork until foamy.
- Slice the chilled dough into rounds about 1â„4 inch thick. Place them 1 inch apart on the baking sheets. Lightly brush the tops of the cookies with egg white. With the pointed ends of the sliced almonds inward, arrange five almond slices in a star pattern on each cookie, leaving the center empty. Sprinkle about 1â„ 8 teaspoon of the cinnamon-sugar in a small pile in the center of each cookie. Sprinkle any remaining cinnamon-sugar lightly and evenly over the entire surface of each cookie.
- Bake until the edges are golden brown, switching the positions of the sheets from top to bottom and front to back halfway through baking, about 10 minutes. Cool on the sheets for a few minutes, then carefully transfer to a wire cake rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up to 5 days.)