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1 3/4 cup unsalted butter, at room temp
1/2 cup granulated sugar
2 1/4 cups all-purpose flour
Raw/turbinado sugar for coating
1. Put the butter and sugar in a bowl and beat until light and fluffy. Add the flour and, using your hands, gradually work it in until the mixture forms a smooth dough. Roll into a sausage shape about 12 inches long, then pat the sides flat to form either a square or triangular log.
2. Sprinkle a thick layer of raw/turbinado sugar on a piece of waxed paper. Press each side of the dough into the sugar to coat. Wrap and chill for about 30 minutes until firm. Meanwhile, preheat the oven to 325.
3. When ready to bake, remove the dough from the refrigerator and unwrap. Cut into thick slices and place slightly apart on non-stick baking sheets. Bake for 20 minutes until just beginning to turn brown. Transfer to wire rack to cool. Enjoy![/CENTER]
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1/2 cup granulated sugar
2 1/4 cups all-purpose flour
Raw/turbinado sugar for coating
1. Put the butter and sugar in a bowl and beat until light and fluffy. Add the flour and, using your hands, gradually work it in until the mixture forms a smooth dough. Roll into a sausage shape about 12 inches long, then pat the sides flat to form either a square or triangular log.
2. Sprinkle a thick layer of raw/turbinado sugar on a piece of waxed paper. Press each side of the dough into the sugar to coat. Wrap and chill for about 30 minutes until firm. Meanwhile, preheat the oven to 325.
3. When ready to bake, remove the dough from the refrigerator and unwrap. Cut into thick slices and place slightly apart on non-stick baking sheets. Bake for 20 minutes until just beginning to turn brown. Transfer to wire rack to cool. Enjoy![/CENTER]
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