Ka Yeung/Tinkerbox Studio Inc.
Hands-On Time
40 Mins
Total Time
2 Hours 15 Mins
Yield
Makes 48 cookies

How to Make It

Step 1

In a large bowl, whisk together the flour, baking soda, and salt; set aside.

Step 2

Using an electric mixer, beat the butter and sugar until smooth. One at a time, beat in 2 of the eggs; beat until fluffy, about 2 minutes. Mix in the vanilla extract.

Step 3

With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into 2 disks and refrigerate, wrapped, for at least 1 hour and up to 3 days.

Step 4

Heat oven to 350° F. On a floured surface, roll pieces of the dough into ⅜ -inch-thick cords and cut into 6-inch lengths. Shape into twists, then place on parchment-lined baking sheets.

Step 5

Beat the remaining egg. Brush the twists with the beaten egg and sprinkle with the coarse sanding sugar.

Step 6

Bake until just beginning to brown, 15 to 18 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

Step 7

Keep at room temperature in an airtight container for up to 1 week.

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