Diamant (sugar cookies)

Diamants are very buttery and crumbly cookies that are usually rolled out in a log shape, rolled in sugar, sliced and baked.

INGREDIENTS

• 2¼ sticks butter at room temperature
• ¾ cup granulated sugar
• ½ teaspoon pure vanilla
• 3 cups less 2 tablespoons flou
• ⅛ teaspoon salt
• 3 tablespoons coarse sugar, such as sanding or sparkling sugar
• 1 egg mixed with 1½ tablespoons milk

METHOD

       1 Beat the butter and sugar until creamy, about 2 minutes. Beat in the vanilla. Mix on low speed, beat in the flour and salt just until fully blended. Using your hands, shape the dough into a ball. Divide it in half.

       2 Working with half of the dough at a time, roll into a smooth log about 10 inches long and 1½ inches in diameter. Wrap each log in plastic wrap, secure with an outer layer of foil, and refrigerate or freeze until firm. The dough should be cold and firm for slicing .

       3 Heat the oven to 300 degrees. Line a cookie sheet with parchment paper. On a sheet of wax paper, sprinkle the coarse sugar. Working with 1 log at a time, brush with the egg wash. Roll in the sugar. Using a sharp knife, cut the dough into ¹/³-inch-thick slices, then place them about 2 inches apart on the prepared sheet.

        4 Bake for about 15 minutes or until the tops are firm to the touch and the edges are lightly golden. Let sit on the sheet for about 5 minutes, then carefully transfer the cookies to a wire rack to cool. Store the cookies in an airtight container for up to 5 days.

                    
        French style cookies. “Diamant” means diamond in French. Being covered with sparkling sugar granules, the cookies present an image of twinkling diamonds.