Melody Cookies

• Vegetarian

• Refrigerated

  • 1 Egg white, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/4 tsp Baking soda
  • 1/3 cup Cocoa powder, unsweetened
  • 3/4 cup Granulated sugar
  • 1 Sanding sugar
  • 3/4 tsp Sea salt, fine
  • 1 tsp Vanilla extract, pure

• Dairy

  • 2 sticks Butter, unsalted

Found on foodandwine.com

Description

Ingredients

• 2 1/4 cups all-purpose flour 
• 1/3 cup unsweetened cocoa powder 
• 1/4 teaspoon baking soda 
• 2 sticks unsalted butter, softened
• 3/4 cup granulated sugar 
• 3/4 teaspoon fine sea salt 
• 1 teaspoon pure vanilla extract 
• 1 large egg white 
• Sanding sugar, for sprinkling 

Directions

• In a medium bowl, whisk the flour with the cocoa powder and baking soda. In a large bowl, using a hand mixer, beat the softened butter with the granulated sugar and salt at medium speed until smooth, about 3 minutes. Reduce the speed to low and beat in the vanilla and egg white. Add the dry ingredients in 2 batches, beating until just combined. Turn the dough out onto a work surface. Divide in half and form each piece into a disk. Sandwich 1 piece of dough between 2 sheets of parchment paper and roll out 1/8 inch thick. Transfer the dough and parchment paper to a baking sheet. Repeat with the remaining piece of dough and 2 more sheets of parchment paper; stack on the baking sheet. Freeze until firm, about 1 hour. Alternatively, refrigerate for 2 hours. Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. Remove both sheets of parchment paper from 1 piece of dough and, using a 2-inch scalloped round cutter, stamp out cookies. Transfer to the prepared baking sheet, about 2 inches apart, and sprinkle generously with sanding sugar. Bake the cookies for 12 minutes, or until the edges are firm; rotate the baking sheet halfway through baking. Transfer to a wire rack and let cool completely. Repeat to bake the remaining piece of dough, rerolling any scraps.