These cookies are tender on the inside and crispy on the outside. This is essentially a classic shortbread cookie, except that powdered sugar is used instead of regular sugar — it gives the finished cookies a more delicate, melt-in-your-mouth texture. The cookies have facets coated in granulated sugar that sparkle in the light, which is how they got their name. If you don't have powdered sugar on hand, you can make it yourself using a blender chopper attachment, a countertop blender, or a coffee grinder. This recipe made 24 cookies for me.
Ingredients:
- 50 g powdered sugar
- 100 g butter
- 150 g flour
- 1/4 tsp vanilla powder
- ¼ tsp salt
- 4-5 tbsp sugar for coating
- 1 egg for brushing
How to cook Sandy Diamond cookies
Combine the sifted flour, vanilla powder, and salt. Gradually add the flour mixture to the butter mixture, mixing well after each addition. The result should be a soft, pliable dough.
Divide the dough into three equal portions (about 100 g each). Roll each portion into a log about 2 cm in diameter and 15 cm long. Refrigerate for 2 hours.
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