Are “sand-dollar cookies” part of your cookie memories? I don’t remember these, myself. This cookie is a basic flour-butter-sugar-egg mix, dressed with cinnamon and almond slices. They’re cute and they’re worth baking.

Cinnamon-Sugar Sand Dollar Cookies
Cuisine at Home, December 2018
Makes about 30 cookies

WHISK:
1 1/2 cups flour
1/4 tsp. baking powder
1/4 tsp. salt

CREAM:
1 stick butter, softened
1/2 cup powdered sugar
1/2 cup sugar

ADD:
1 egg
1 tsp. vanilla

WHISK:
1 1/2 tsp. ground cinnamon
slivered almonds

Whisk together flour, baking powder, and salt

Cream butter, powdered sugar, and 1/4 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes.

Add eggs and vanilla, beating until combined. Add flour mixture and mix just until combined. Cover dough and chill at least 2 hours, or overnight.

Whisk together remaining 1/4 cup granulated sugar and cinnamon.

Preheat oven to 350 degrees F. Line baking sheets with parchment.

Scoop 2 tsp. dough balls, then roll in cinnamon-sugar to coat.

Place dough balls on baking sheets, press with the bottom of a glass coated with nonstick spray to flatten, then gently press 5 almonds into each.

Bake cookies until edges are set, 7 minutes. Let cookies cool on baking sheets 3 minutes before transferring to a rack to cool completely.

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This dough needs to chill before it’s shaped and baked. I planned ahead and chilled my dough for 2 hours.

Shape the dough balls and press them flat with the bottom of a greased glass or with the palm of your hand.

I baked for 7 minutes. Enjoy the basics: butter, sugar, cinnamon.

PREP TIME: chill dough for a few hours; shape, bake, then eat within 30 minutes
TASTE: butter, sugar, cinnamon

Next time, I’ll break out my meat hammer to make the “Shanghai-Style Pork Chops,” from The Woks of Life. Come back to my site next week, to see what happens.