I am a big fan of roll, refrigerate, cut and bake cookies. I can make them in advance and bake them as I need. Don't have to bake them all at once. I made this recipe for my friend, Maew who came to visit me from Thailand. She loves shortbread cookies she had back home so I suggested these cookies. They were less thick and not too buttery had the consistency of sugar cookies and they are so easy to make. These simple crispy and perfectly sweet vanilla cookies were a big hit for Maew and my family. She took them back to Thailand to share with her family. I will definitely make them again in the near future. The recipe came from "100 Cookies" by Sarah Kieffer.
Ingredients
1 cup [227 g] unsalted butter at room temperature
1 cup [200 g] granulated sugar
1 tablespoon [3 g] orange zest
1/2 teaspoon salt
1 large egg yolk at room temperature
1 teaspoon pure vanilla extract
2 cups [284 g] all-purpose flour
I added candied orange peel for topping on each cookie
1 cup [200 g] turbinado sugar or sanding sugar, I didn't coat the dough with this and they were plenty sweet
Instructions
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar, orange zest, and salt, and beat again on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl and add the egg yolk and vanilla, and mix on low speed until incorporated. Add the flour and mix on low speed until just combined.
Transfer the dough to a workspace and form the dough into a 12 inch [30.5 cm] long log. Place the log on a large piece of plastic, a few inches longer than the log. Sprinkle the turbinado sugar over each side of the log, covering the outside of the dough. Gently press the sugar into the dough with your hands. Wrap the log in plastic and refrigerate until firm, about 2 hours.
Position the oven rack in the middle of the oven, and preheat the oven to 350F [180C]. Line 3 baking sheets with parchment paper.
Using a serrated knife, slice the dough log into ¼ inch [6mm], and place the rounds about 2 inches [5 cm] apart on the prepared pans. put a piece of candied orange peel on top of each cookie.
Bake, one batch at a time, until the edges are very light golden brown and the centers are still pale, 14 to 16 minutes, rotating the pan halfway through baking. Move the pans to wire racks and let cool completely. Store in an airtight container for up to 3 days.
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