The basis for this recipe is the simple sugar cookie, enhanced with almonds and a hint of lemon. Once they are baked, the cookies resemble a sand dollar.
- Yield: Makes 2 dozen
Source: Martha Stewart Living Special Issues 2001
- 1/4 pound (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large whole egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 teaspoon finely grated lemon zest
- 2 1/2 cups sifted all-purpose flour
- 1/4 teaspoon table salt
- 1 large egg white
- 1 teaspoon water
- Sliced almonds, for decoration
- Cinnamon sugar, for sprinkling
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until fluffy. Gradually add sugar, and beat until light-colored.
Beat in egg, egg yolk, vanilla, and lemon zest. Sift flour with salt, and add to butter mixture. Mix on low speed just until dough comes together. Wrap and chill for several hours.
Preheat oven to 400 degrees. Whisk egg white and the water in a small bowl. Set aside. Roll out dough to 1/8 inch thickness. Cut with a 3-inch round cutter, and place on ungreased baking sheet. Brush with egg-white mixture, decorate with 3 sliced almonds, and sprinkle with cinnamon sugar. Bake until golden brown, 8 to 10 minutes, rotating halfway through. Remove from oven; allow to cool.