- 1 large hard-boiled egg
- 10 tablespoons unsalted butter, softened
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 teaspoon salt
- 3/4 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour*
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Peel hard-boiled egg.
- Cut egg in half and separate white from yolk.
- Discard egg white or enjoy a little snack.
- Push egg yolk through a fine-mesh sieve into a large mixing bowl.
- Add butter, sugar, and salt to egg in bowl.
- Use an electric mixer to cream butter mixture until light and fluffy, about 2 minutes.
- Add vanilla and beat until well blended.
- Pour in flour and stir just until cookie dough comes together.
- Use your hand to press dough together in a ball.
- Flatten dough into disc or roll it into two 2-inch diameter logs and wrap in plastic wrap or in a zip-top bag.
- Chill dough in refrigerator for 2 hours.
- When ready, remove disc of dough and let it rest at room temperature for 10 minutes.
- Roll half of it out onto a silicone mat or a flour-dusted counter top to 1/4-inch thickness.
- Cut using small 2-inch cookie cutters, re-rolling as needed.
- If you rolled dough into a log, remove it from refrigerator and use a sharp knife to cut 1/4-inch thick slices.
- Set cookies on parchment paper-lined baking sheets.
- Chill cookies in refrigerator for 30 minutes.
- Meanwhile, preheat oven to 350°F.
- Bake cookies, one tray at a time, for 12-14 minutes until edges turn light golden brown.
- Remove cookies from oven and let them cool completely on baking sheet.
- Options: If desired, brush tops or edges of cookies lightly with egg white then sprinkle on some Imperial Sugar Gold 'N Natural Turbinado Sugar. This will give your cookies a nice crunch and add some sweetness. Once cookies are cooled, you may also dip them in chocolate.
Imperial Sugar Insight
Recipe created for Imperial Sugar by Beth Jackson Klosterboer @Hungry Happenings.