Yields 15 3-inch cookies
Ingredients
- 1 stick (½ cup) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg yolk, room temperature
- ½ teaspoon vanilla extract
- 1 cup (4 ¼ ounce) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- ⅛ teaspoon cream of tartar
- ¼ cup Ann Clark Belgian Pearl Sugar, additional for garnish (if desired)
Directions
- Pre-heat oven 350°F. Prepare 2 large-rimmed baking sheets with parchment.
- Beat butter and granulated sugar on medium high speed, with electric mixer or stand mixer with paddle attachment, until just lightened, about 3 minutes.
- Add yolk and vanilla, scraping sides as needed, until combined.
- Whisk together flour, soda, salt and cream of tartar in a medium bowl.
- Add flour mixture to the butter mixture and mix until just combined.
- Add in Pearl Sugar, until just incorporated.
- Divide into 15 scoops and place on prepared sheets.
- Bake in pre-heated oven, until golden on the edges, 6-8 minutes.
Tips & Notes:
Take a larger round cookie cutter (about 3 ½ inches) and place over the cookie and quickly move the cutter to create circular motion, gently touching the sides of the cookie to reshape the cookie into a perfect circle before baking.
Place a few pieces of pearl sugar on top of the cookie before you bake for garnish.
Substitute vanilla extract with orange, lemon or almond extract. You can also add 2 teaspoons citrus zest to the dough for added flavor.
Recipe courtesy of Laura Kanya, R&D chef for Ann Clark
