As one of the first recipes we learned in pastry school, the Diamond Cookies hold a special place in our hearts. The name comes from their enchanting appearance when rolled in coarse sugar, resembling shimmering diamonds. These delightful treats make perfect party favors or charming additions to wedding celebrations. While the classic vanilla version is simply divine, you can experiment with a zesty lemon variation or a delectable chocolate twist. Prepare yourself for the joy of baking these cookies that promise both elegance and irresistible flavor. This recipe yields about three dozen cookies, ensuring you’ll have plenty to share and savor.
YIELD: Makes about 3 dozen cookies
INGREDIENTS:
- 2 sticks (225 grams) butter, chilled
- 2¼ cups (320 grams) all-purpose flour
- ¾ cup (100 grams) confectioners’ sugar
- ½ teaspoon vanilla extract
- ½ egg (containing both white and yolk)
- 1 egg white (for brushing on the dough)
- Coarse decorating sugar (white or desired color)
- Dash of salt
INSTRUCTIONS:
- Cut the chilled butter into the flour on your work surface until the mixture resembles pea-sized bits.
- Create a well in the center and add the egg, sugar, salt, and vanilla. Mix everything together using your fingertips.
- Shear the dough against the countertop using the heel of your hand to combine it quickly and efficiently.
- Roll the dough into two logs, each about 1 inch in diameter. Wrap them in parchment or plastic wrap and chill for at least 1 hour, turning them periodically.
- Preheat your oven to 350°F. Unwrap the chilled logs and roll them in coarse sugar.
- Slice the logs into ½- to ¾-inch thick slices, placing them about 1 inch apart on a parchment-lined baking sheet.
- Bake the cookies for 8 to 10 minutes until they start to lightly brown. Remove from the oven and cool.
- Store the Diamond Cookies in an airtight container or freeze them for future enjoyment.
TIPS:
- Chilled Butter: For the best results, use chilled butter while cutting it into the flour. The mixture should form pea-sized bits of butter, ensuring a flaky and tender texture.
- Work Quickly: When combining the ingredients, work quickly to avoid softening the butter. Smear the dough away from you using the heel of your hand, and repeat the process until the dough is well combined.
- Chill the Dough: After rolling the dough into logs, wrap them in parchment or plastic wrap and chill for at least one hour. Turning the logs every 15 minutes prevents them from flattening on one side.
- Coating with Sugar: Prior to slicing the logs, brush them with a thin layer of egg white and roll them in coarse decorating sugar. This gives the cookies their dazzling diamond appearance.
- Slice and Reshape: After coating the logs in sugar, slice them into ½- to ¾-inch thick slices and place them on a parchment-lined baking sheet. Reshape the cookies if needed to ensure they are round and even.
- Perfect Baking: Bake the cookies in a preheated oven at 350°F for 8 to 10 minutes, until they begin to lightly brown. Remove from the oven and allow them to cool.
- Storage: Store the Diamond Cookies in an airtight container for up to one week, or freeze them for later enjoyment.
