Instructions
Stir together butter and 1 cup sugar vigorously with a wooden spoon in a large bowl until combined well, then stir in whole egg and vanilla until smooth. Add flour and stir until just incorporated.

Transfer dough to a 24-inch-long sheet of wax paper. Using sheet as an aid, roll dough into a 12-inch-long log (2 inches wide). Chill, wrapped in wax paper, until firm, at least 4 hours.

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Lightly grease 2 large baking sheets with additional butter.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl.

Cut chilled log crosswise into 1/8- to 1/4-inch-thick slices, arranging slices about 1 inch apart to fill both baking sheets (chill remainder of log wrapped in wax paper). Lightly brush sliced cookies with some egg white, then sprinkle with some of cinnamon-sugar mixture.

Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Repeat with remaining dough, cooling and greasing baking sheets between batches.


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Yields: 5 Dozen
     Gourmet magazine, December 2006, page 38

notes:  * Dough can be chilled up to 5 days, or frozen, wrapped in wax paper and foil, 1 month. Transfer frozen dough to refrigerator to thaw slightly, at least 2 hours, before slicing.
* Cookies can be baked 1 week ahead and cooled completely, then kept in an airtight container at room temperature.

These were delicious. I rolled them out to about 1/8" thickness, cut shapes, and baked on parchment paper. They were easy to roll as long as the dough doesn't get too warm. They were buttery and crisp. The recipe says to cut up to 3/4" thick, which I think must be a misprint since the description says "thin and crisp."

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