Recipe: Brown Sugar Buttons (cookies)

BROWN SUGAR BUTTONS

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened
3/4 cup firmly packed dark brown sugar
1 large egg, separated
1 teaspoon pure vanilla extract
2/3 cup turbinado sugar or Sugar in the Raw

Combine flour, baking powder and salt in medium-size mixing bowl; set aside.

Combine butter and brown sugar in large mixing bowl. With an electric mixer, beat on medium-high speed until fluffy, 2-3 minutes. Add egg yolk and vanilla and beat until smooth. Stir in flour mixture until just incorporated.

Divide dough into two equal portions. Turn one portion onto a piece of waxed paper and shape it, rolling it inside the paper, into a log about 12 inches long and 1 inch in diameter. Wrap dough in plastic wrap and refrigerate for at least two hours or as long as 24. Repeat with remaining dough. (These dough logs may be frozen for one month.)

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Spread turbinado sugar in an even layer on a rimmed baking sheet. Brush dough logs with egg white. Roll logs in the sugar to coat them. Slice dough into 1/3-inch-thick rounds, rotating the dough often so it doesn't become flattened as you cut.

Place cookies on ungreased baking sheets at least 2 inches apart. Bake until cookies are pale golden around edges but still soft on top, 10-12 minutes (a minute or two longer for frozen dough).

Let stand on baking sheet for 5 minutes, then remove with a metal spatula to a wire rack to cool.

Makes 90 cookies; 30 servings
Source: Mom's Big Book of Cookies by Lauren Chattman