Vanilla-Bean Sugar Cookies
Instead of icing this season's sugar cookies, we stamped out circles and edged them in two sizes of sanding sugar for full, colorful coverage. But here's a handy shortcut: Shape the dough into a log, coat it in sugar, and then chill, slice, and bake. Either way you play it, these will be a reliable hit at the cookie swap.
To slice-and-bake these cookies, roll the dough into a 1 1/4-inch-diameter log at the end of step 1 and refrigerate for an hour. Brush with egg white, roll in sanding sugars, and cut into 1/4-inch slices, then place on sheets and bake per step 2.