Normally, I roll the cookie dough into logs and then cut them about ¼ inch thick. After cutting, I dip the tops in coarse sanding sugar, then pop them into the oven. The sugar adds a nice crunch and they glisten on a tray. However, these can also be rolled out and cut with cookie cutters. I have done it both ways depending upon my needs. It is easiest to roll between two pieces of waxed paper.
Recently, I glazed these cookies in chocolate then sprinkled them with a mixture of sanding sugar and sea salt. Truly does bring them to another level. The amount of salt is determined by taste and the salt you use, which is why I told you which one I used. I have given you measurements for the sugar and salt, but I encourage you to add the salt a little at a time and taste as you go. You may prefer more or less and there is no right or wrong. With these cookies, you taste the cookie and the aftertaste is the salt, which is what I prefer.
However you decide to make them, they will be a great addition to any cookie collection.
1 ½ sticks butter, softened ( 12 tablespoons, 170 grams or 6 ounces)
½ cup sugar (100 grams or 3 ½ ounces)
1 egg yolks
2 teaspoons almond extract
1 ½ teaspoon Tahitian vanilla. if possible, otherwise pure vanilla
1 ⅞ cups all purpose flour (2 cups less 2 tablespoons, 260 grams or 9 ¼ ounces)
⅛ teaspoon salt
Roll out between waxed paper to ¼ inch thick. Cut as desired.
Alternately, divide the dough in half (290 grams or 10 ounces each roll). Roll each half into a 10 inch log. Wrap in plastic wrap and refrigerate until firm. The logs may be frozen, thawed and sliced as needed.
Yields: About 70 cookies from the logs.
Mix about ½ cup sanding sugar with sea salt to taste. Be careful not to over salt. You want to be able to taste the salt, but the sugar should be predominant.