Crystal Butter Cookies
|Butter||3⁄4 Cup (12 tbs) (At Room Temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Crumbled rock candy||2 Cup (32 tbs)|
Line baking sheets with parchment paper.
Beat together butter, sugar and vanilla on low speed of electric mixer.
Add flour and salt all at once and continue beating until well blended, about 2 minutes.
Wrap dough and refrigerate 30 minutes.
Preheat oven to 400°F.
Divide dough into 3 equal portions.
Roll each into cylinder about 1 1/4 inches in diameter.
Refrigerate for 15 minutes.
Beat egg yolk.
Roll cylinders in yolk and then into candy, pressing lightly so candy adheres to dough.
Cut into slices 1/2 inch thick.
Bake until set and lightly golden, about 12 minutes.