TOASTED-FLOUR COOKIES

Toasted-Flour Cookies image

Provided by Martha Stewart

Yield Makes about 24

Number Of Ingredients 8

1 3/4 cups plus 1 tablespoon unbleached all-purpose flour
3 hard-cooked egg yolks
1/2 cup plus 2 tablespoons sugar
7 tablespoons unsalted butter, preferably European-style, room temperature
11 tablespoons salted butter, preferably European-style, room temperature
1 to 2 teaspoons cold water, as needed
1 large egg, lightly beaten
Ground ginger or cinnamon, for sprinkling (optional)

Steps:

Preheat oven to 350 degrees. Spread 1 3/4 cups flour in an even layer on a rimmed baking sheet. Bake, stirring occasionally, until flour is a light caramel color and smells slightly nutty, 30 to 40 minutes. Let cool completely.
Pass egg yolks through a fine sieve into a large bowl. Add sugar, both butters, and remaining 1 tablespoon flour; mix until well combined and a dough forms. If dough doesn't hold together, add water as needed, a little at a time. Transfer dough to a piece of parchment; roll into a log about 1 3/4 inches in diameter. Refrigerate at least 2 hours and up to overnight.
Slice log into 1/2-inch-thick rounds; transfer to parchment-lined baking sheets, spacing 1 inch apart. Brush with egg wash and sprinkle with ginger or cinnamon, if desired. Bake, rotating sheets halfway through, until cookies are golden brown around edges, 12 to 16 minutes. Transfer sheets to wire racks; let cool completely.

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