These sand dollar cookies are so cute and delicious! They make for a perfect Summer treat. Bring these along for a beach picnic or bbq.
1/2 cup unsalted butter, softened
1 cup powdered sugar
2 large eggs – 1 whole, 1 yolk with the whole egg and the white in a separate bowl
1 teaspoon vanilla extract
1 pinch kosher salt
1 3/4 cup all-purpose flour
1/4 teaspoon baking powder
In a large bowl, cream together the soft butter and powdered sugar until very creamy. Add in the whole egg and yolk, then beat until well combined, then the vanilla and salt. Stir in the flour and baking powder until you have a very soft dough. Form the dough into a ball, wrap in plastic or wax paper and refrigerate for at least an hour or up to 3 days.
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper. Roll out the dough to 1/4″ thick on a floured surface and cut out 3″ circles. Brush the circles with the reserved egg white, sprinkle lightly with cinnamon sugar and press 5 almond slices into the center of each circle. Bake for 3-4 minutes, then take the sheet out and press the almonds in again, making slight indentations in the circle. Place the sheet back in the oven and bake until the edges are golden brown, another 7-10 minutes, depending on how thick you cut the circles. Stored airtight, these cookies will keep up to 5 days.