Ingredients
4 cups all-purpose flour
1 tsp. baking soda
1 lb unsalted Lurpak butter at room temperature 1 hour
3/4 cup granulated sugar
1 large egg, beaten
3 to 4 Tbsp sanding or othe coarse-grain sugar
Preparation
preheat oven to 325 with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
Whisk together flour and baking soda.
Beat butter with an electic mixer until fluffy (if using a stand mixer, use the paddle attachtment),then add sugar and flour mixture mixing until combined. Divide dough in half.
Roll each piece of dough between sheets of plastic wrap into a 15 x 10 inch rectangle(about 1/8 inch thick). Chill on a tray until firm, about 30 minutes. Cut into 2 x 1 1/2 inch retangles and arrange 1 inch apart on 2 large baking sheets (If dough becomes too soft, chill or freeze until firm enough to handle.)
Brush tops of cookies lightly with beaten egg, then sprinkle with sanding sugar.Bake cookies, 2 sheets at a time switching positions of pans halfway through baking, until cookies are very pale golden, about 15 minutes. Cool on sheets 5 minutes, then carefully slide cookies (on parchment) to racks to cool completely. Make more cookies with remaining dough, baking on cooled, freshly lined baking sheets. reroll scraps once.
