There is something so fun about being at the beach. I remember, as a kid, picking up shells with my uncle. Watching the dogs bounce in and out of the waves, I found my first sand dollar. It was in perfect shape. I was so excited; I couldn’t wait to show it off.
Every time we went to the beach, after that day, I searched for another one. I only ever found pieces of sand dollars and shark’s teeth. I still have my box of shark’s teeth and I still have my beautiful sand dollar.
These are fun little cookies that are perfect for whatever summer or beach themed party you’re going to. Just like going to the beach and you have to stay cool, so does this cookie dough. When you prep the dough, cut it in half or quarters and put the remaining portion in the refrigerator until you’re ready to use it.
Cinnamon, sugar and almond slivers are the final touches to make these cookies a delicious reminder of summer.
Summer means happy times and good sunshine. It means going to the beach, going to Disneyland, having fun.
Brian Wilson
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
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Sand Dollar Cookies
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Ingredients
- 1 cup Unsalted Butter
- 2 cups Powdered Sugar
- 2 Eggs
- 2 Eggs, separated
- 2 teaspoons Vanilla Extract
- ½ teaspoon Salt
- 3½ cups All-Purpose Flour
- ½ teaspoon Baking Powder
- 2 teaspoons Cinnamon
- ¼ cup Sugar
- sliced Almonds
Instructions
- In a large mixing bowl, cream together powdered sugar and butter until very fluffy. Add 2 eggs and 2 egg yolks. Beat until combined and fluffy again. Add vanilla.
- Spoon in flour, baking powder and salt. Mix until dough pulls together. Form a ball and wrap in plastic wrap. Refrigerate dough for at least 2 hours (up to 3 days).
- Preheat oven to 350°F
- Line baking sheets with parchment sheets. Cut dough ball into 4 even pieces. Place remaining pieces in the refrigerator until ready to work them.
- Roll out dough to ¼” thickness and cut cookie circles with 2 ½” round.
- Brush the circles with reserved egg whites. Sprinkle with cinnamon sugar mixture and press 5 almond slivers in a sand dollar pattern.
- Bake cookies for 10-12 minutes. Remove from oven when edges are a golden brown. Push almond slivers down slightly and let cookies cool a few minutes.
- Remove from cookie sheet and let cool on a wire rack completely.
- Serve immediately or store in an airtight container to keep up to a week.
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