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  • Writer's pictureDeby Hogue

Sand dollar cookies

I made these for a two year olds Birthday party and this is my kind of cookie, buttery sugar cookie at it's best. And it really did taste even better the next day. I love that they sorta look like a sand dollar or a flower. It really doesn't matter much when you put one in your mouth and it melts away all problems for the moment anyway. You could use almond extract in place of the vanilla, I just thought of that and it makes sense. Enjoy the cookie.

Sand Dollar Cookies

1 cup unsalted butter softened

2 cups of powdered sugar

2 whole eggs

2 eggs separated, you will be using the yolks

2 teaspoons of vanilla extract

2 pinches of salt

3 1/2 cups of flour

1/2 teaspoon of baking powder

cinnamon and sugar mixed together for the sprinkle on top of cookies

sliced almonds

Preheat the oven to 350° F.

In a large bowl, cream together the butter and powdered sugar I always start with a spoon and mix in the powdered sugar with the butter a bit so it does not make such a mess when you start the mixer. Mix until creamy.

Add the 2 whole eggs and 2 yolks only, you will use the whites to brush on top of the cookies. Beat until well combined.

Add vanilla and salt and blend well.

Add the flour and baking powder stir until the dough is very soft.

Form a ball with the dough and wrap in plastic wrap and refrigerate for at least two hours

Line baking sheets with parchment paper.

Roll out the dough (I only did half at a time) to 1/4" thick on a floured surface and cut out 2" circles or the size that you have.

Brush the circles with the reserved egg whites.

Sprinkle each circle lightly with cinnamon and sugar and press 5 almond slices into the center of each circle to make a sand dollar

Bake at 350° F for 3 minutes.

After 3 minutes, remove the baking sheet from the oven and press the almonds in again, making slight indentations in the circle.

Add more cinnamon if you need to

Place the baking sheet back in the oven and bake until the edges are golden brown, another 10 minutes but keep an eye on them

Remove from oven and let rest on baking sheet for 3 minutes.

Transfer to cooling racks to cool completely

revised from mama

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