Normally, I roll the cookie dough into logs and then cut them about 1/4 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. Continue reading