- 9 oz. unsalted butter, room temperature (65-70F)
- 12 oz. granulated sugar
- 2 oz. eggs, room temperature (65-70F)
- 1/2 oz. honey
- 11 oz. cake flour, sifted
- 4 oz. bread flour
- 3 1/2 grams salt
- 2 grams baking soda
- 3 grams vanilla extract
Directions
- In a large mixing bowl, place the butter and sugar. Cream the mixture on low speed until properly aerated.
- Add the eggs (25% at a time), scraping after each addition.
- Sift the dry ingredients together, and add all at once to the butter mixture. Mix on low speed until just combined.
- Form cookie logs (1-inch in diameter). Chill or freeze until firm (freeze up to 1 month).
- Brush the log in egg white and roll in cinnamon-sugar.
- Slice cookies 1/4" thick, place on parchment-lined baking sheet.
- Bake in a 350F oven for 10-12 minutes, rotating halfway. Edges will just begin to color. Do not over bake.
Yield: 2 dozen
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