- 2 sticks Danish Creamery Butter with Sea Salt, softened
- ½ tsp kosher salt
- ⅓ cup confectioners’ sugar
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
- ½ cup almond meal
- 1 ½ cups all-purpose flour
- 1 egg, for egg wash
- Turbinado sugar, for coating
- In the bowl of an electric mixer fitted with a paddle attachment, cream butter on medium-low speed until smooth but not light and fluffy.
- Scrape down the bowl then add the salt and both sugars and mix until smooth, about 1 minute, scraping down bowl and paddle as needed. Add vanilla extract and egg yolk and mix until fully combined. Mix in almond meal and flour on low speed until the dough just comes together.
- Turn out the dough to a lightly floured work surface, divide in half, and shape into two 1-inch thick disks. Wrap in plastic and refrigerate until very firm, at least 2 hours.
- Preheat oven to 350°F and butter the cups of a muffin tin.
- Roll out dough between two pieces of parchment paper to about ¼-inch-thick, place on a baking sheet and repeat with remaining dough. Stack second sheet of dough on top of the first and chill sheets in the freezer for 10 minutes.
- Once chilled, cut out cookie rounds with a 2-inch cookie cutter and drop one round in each cup of a muffin tin.
- Sprinkle cookies with turbinado sugar and bake 13-15 minutes, or until cookies are firm to the touch and edges are just beginning to brown. Let cool in the muffin pan for 10 minutes, then use a knife or small offset spatula to carefully transfer them to a rack to cool completely.
- Cut out remaining cookies, re-rolling and chilling scraps as needed. Store dough circles in the refrigerator or freezer until ready to bake.