I know, I know, I didn’t do a Valentine’s Day post this year. I should be ashamed.
It has been a busy two months, and with the launch of the Sweet Jumbles store, much of my baking time has been (at least temporarily) replaced with making marshmallows.
I also recently had the great opportunity to attend a Food Photography for Bloggers workshop, where I got some great tips on improving the pictures on my blog. At this NYC event, I also met about a dozen other bloggers; it’s great to have a community of people with shared interests who you can share your tricks of the trade with or bounce ideas off of one another.
Despite missing the Valentine’s Day blog post opportunity, I made these Sand Dollar cookies just a few days before the holiday and my coworkers did enjoy them last week despite the fact that the cookies weren’t red & pink. 🙂
Sand Dollar Cookies
1 c unsalted butter, softened
2 c powdered sugar
2 eggs + 2 eggs separated
2 t vanilla extract
2 pinches of kosher salt
3 ½ c all-purpose flour
½ t baking powder
- In a large bowl, cream together the butter and powdered sugar. Mix until creamy.
- Add the 2 whole eggs and 2 yolks only. Beat until well combined.
- Add vanilla and salt. Blend well.
- Add flour and baking powder. Combine until the dough is soft.
- Form a ball with the dough, wrap in plastic wrap and refrigerate for at least two hours or overnight.
- After dough has chilled, preheat the oven to 350° F and line baking sheets with parchment paper or slipat.
- Roll out the dough to ¼″ thick on a floured surface and cut out 2 5/8” circles. (Or any size you want.)
- Brush the circles with the reserved egg whites and lightly sprinkle each circle with cinnamon sugar. Press 5 almond slices into the center of each circle to make a sand dollar.
- Bake at 350° F for 3 minutes. After 3 minutes, remove the baking sheet from the oven and with a spoon press the almonds in again, making slight indentations into the soft dough. This helps them stick. Optionally, you may add more cinnamon at this point if you need to adjust the overall coloring of the final cookie.
- Place the baking sheet back in the oven and bake until the edges are golden brown, another 10 minutes (this time will vary depending on how thick you cut the circles, so just keep an eye on them around the 7 minute mark).
- Remove from oven, let rest on baking sheet for 3 minutes, and then transfer to cooling racks to cool completely.