‘Tis the season where the big blue tin of assorted butter cookies makes an appearance; unless, you find a recipe & opt to make them yourself. The latter is always a win in my book.
1 cup unsalted butter, cut into cubes & at room temperature
1/2 cup granulated sugar
1/4 cup powdered sugar, sifted
1/2 tsp fine sea salt
2 egg yolks, at room temperature
2 tsp vanilla extract
2 cups all-purpose flour
Turbinado sugar, for sprinkling
Beat together the butter, sugars, & salt for 3 minutes, stopping at least twice to scrape the sides & bottom of the bowl. Add egg yolks one at a time, add vanilla extract, & beat on low. Add the flour, stir to incorporate; then mix on low until thoroughly combined, being careful not to over mix.
Divide the dough into two halves. Place each half onto a piece of parchment paper & top with another. From there, roll out dough to a 1/4 inch thickness. Repeat the process with the other half. Transfer sandwiched dough to a large baking sheet & freeze for 1 hour, or refrigerate for 2 hours.
When ready to bake, preheat oven to 350 degrees & grease two 12 nonstick muffin tins. Using a 2-inch round cookie cutter, cut out rounds, place in muffin tins, & top dough with turbinado sugar. With remaining scraps of dough, re-roll, & refreeze. Repeat process until dough is gone.
Bake for 10 minutes in the center of the oven, rotate pans, & bake for an additional 5 minutes, or until edges are lightly browned. Allow tins to cook for 10 minutes on wire racks before transferring to cool completely.