sparkling cookies from the Purl Bee

Sparkling Coin Cookies

(adapted from the Icebox Butter Cookies in Martha Stewart's Baking Handbook)

Makes approximately 5 dozen

Ingredients:

2 Sticks unsalted butter, room temperature

3/4 cup granulated sugar

1 large egg

1 teaspoon almond extract

2 1/2 cups plus 2 tablespoons sifted all-purpose flour (or whole wheat flour)

1 teaspoon salt

1/2 cup sanding sugar of each color for rolling

You will also need:

Parchment paper

Electric mixer

To make cookies:

With electric mixer, beat butter and sugar until fluffy.  Add egg and almond extract and mix to combine.  Add flour and salt and mix on low until combined.

Divide dough into quarters and roll each piece into a log approximately 1 1/2 inches in diameter.  Wrap each log in parchment and refrigerate until firm.  If freezing, wrap well in plastic and parchment.

Preheat oven to 350 degrees.

Line baking sheets with parchment.  Let dough stand at room temperature until soft enough to slice, but firm enough that it won't lose it's round shape when cutting.  Roll logs in sanding sugar until they are thoroughly coated and slice into 1/4-inch-thick rounds.  Place the rounds approximately 1 inch apart on baking sheets. Bake for 15-20 minutes until slightly golden on edges and bottoms.  Remove and place on cooling racks.

We used Martha Stewart's Icebox Butter Cookie recipe and substituted almond extract for the vanilla extract.  We like that you can make this dough ahead and keep it in the freezer for up to three weeks before baking it.

 the purl bee features a holiday cookie every year, 
take a minute and check their archives for past deliciousness.