Recipe: Martha Stewarts French Butter Cookies

1/2 lb. (2 sticks) unsalted butter (room temperature)
2/3 cup packed light-brown sugar
1 large egg
1 tsp pure vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup turbinado (unrefined) or granulated sugar

1. Combine butter and light-brown sugar in the bowl of an electric mixer; beat on high speed with the paddle attatchment until fluffy, 2 to 3 minutes. Add the egg and vanilla, and mix to combine. Add flour and salt, and mix on low speed until flour is incorporated.

2. Roll dough into three 1 1/2-inch diameter logs. Wrap in plastic wrap, and refrigerate until firm, at least 1 hour or overnight.

3. Heat oven to 350 degrees. Line baking sheet with parchment paper or baking mat. Roll cookie log in sugar, coating them evenly, and slice into 1/4-inch rounds. Place cookies on baking sheet about one inch apart. Using a toothpick, make four decorative holes in each cookie. Bake for 15 to 20 minutes, until golden brown. Remove from oven, and let cool completely on wire racks.

Not being a "sweets" guy, I have not tried the recipe. The mixer she uses is the Kitchen Aid K5A.

Good luck with the baking.