Perfect at any time of day. Perfectly buttery, perfectly crunchy, perfectly salty, perfectly sweet, perfectly easy. Just perfect.
- 2 sticks butter, room temperature
- 2/3 cup granulated sugar
- 1/2 teaspoon fancy sea salt – like Malden (sometimes we use more)
- 1 egg yolk
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 c demerara sugar – also called Sugar in the Raw or Turbinado
- Get out your trusty stand mixer with the paddle attachment or a large bowl and hand-held mixer.
- Cream the butter, granulated sugar and sea salt until pale and fluffy.
- Add in the egg yolk and mix until combined.
- Add the flour and baking powder all at once. Mix for 10 seconds, then scrape the bowl. Continue to mix until all is incorporated.
- Scrape the dough out onto a piece of parchment paper. Knead gently to form a smooth ball and then shape into a log. Sprinkle with the demerara sugar, then use the paper to press the sugar into the dough. Roll up in the parchment and chill for at least 1 hour.
- When you are ready to bake, preheat the oven to 325*. Unwrap the chilled dough log and slice into 1/4″ rounds. Place the rounds 1 1/2 inches apart on a baking sheet. Slide into the oven and bake for about 18 minutes, rotating after 9 minutes.
- Let cool on the baking sheet for 5 minutes, then move to a wire rack for 10 minutes.