Makes about 24
Ingredients:
2/3 cup (133 grams) granulated sugar
2 teaspoons (4 grams) ground cinnamon
1 cup (227 grams) unsalted butter, softened
1/3 cup (40 grams) confectioner’s sugar
1/2 teaspoon (1.5 grams) fine sea salt
2 large egg yolks (37 grams), divided
1 teaspoon (4 grams) vanilla extract
2 cups (250 grams) all-purpose flour
- In a small bowl, combine granulated sugar and cinnamon.
- In the bowl of stand mixer fitted with the paddle attachment, beat butter at medium speed just until creamy. Add 1/3 cup cinnamon sugar, confectioner’s sugar, and salt, and beat until smooth, about 1 minute, stopping to scrape both sides of bowl. Add 1 egg yolk (18.5 grams) and vanilla, and beat for 1 minute. With mixer on low speed, add flour, beating just until combined.
- Turn out dough onto a lightly floured surface. Press and knead until dough comes together. Divide dough in half, and roll each half into a 7-inch log. Wrap logs in plastic wrap, and refrigerate for at least 4 hours or up to 2 days/
- Preheat oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
- Using a sharp knife, cut dough into 1/2-inch-thick rounds. Brush top of rounds with remaining 1 egg yolk (18.5 grams), and dip in remaining cinnamon sugar. Place rounds 2 inches apart on prepared pans.
- Bake, rotating pans once, until golden, 18 to 22 minutes. Let cool on pans for 5 minutes. remove from pans, and let cool completely on wire racks.
