Cinnamon Sables - butter

Method

• 1.
• In the bowl of an electric mixer fitted with the paddle attachment, or in a food processor, beat the butter and brown sugar until smooth.
• Then add one of the eggs and mix to combine.
• Add the flour, cinnamon, and salt, and beat or pulse to form a dough.
• Roll the dough to form one or two long cylinders about 2 inches in diameter, wrap them in plastic, and refrigerate for at least 30 minutes or as long as 3 days.
• 2.
• Preheat the oven to 325F.
• Line several baking sheets with parchment paper or nonstick liners.
• 3.
• Beat the remaining egg in a bowl.
• Pour about 1/4 inch of granulated sugar into a shallow dish.
• Brush the outside of the dough log with the beaten egg, then roll the log in the sugar to coat it.
• Slice 1/4-inch coins of cookie dough from the log, and arrange them on the prepared baking sheets.
• 4.
• Bake until lightly browned around the edges and firm, about 15 minutes.
• Let cool on the baking sheets.
• These cookies will keep for 1 week, stored airtight at room temperature.