French Butter Cookies.
I don’t think I actually have to explain what inspired me to make these.
I made 2 batches of these cookies and I have 2 tips for you:
1. Slice your cookies rather thick – 1/2-inch or so. The first time, I cut them around 1/3-inch and they didn’t seem nearly as good. You need thickness to hold up the buttery sandy crumble.
2. The recipe recommends beating an egg YOLK and brushing it around the edges of the cookies to make the sugar stick. I found the egg yolk was unpleasantly yellow, so the second time (pictured above) I used an egg WHITE. I think it shows off the sparkle of the sugar much better.