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About The Author


Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or On Twitter: @susansaxelrod

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Posted: November 28, 2012


Written by: Susan Axelrod

Submitted by Robin Webber

2 cups all purpose flour
2/3 cup granulated sugar
plus 2 tablespoons for rolling (in this recipe I used colored decorator sugar)
3/4 cup salted butter, room temperature
(plus extra for greasing cookie sheets)
1 large egg

Combine flour and sugar in medium bowl.  Work  butter into flour mixture with hands, until incorporated and crumbly.

Add egg, mix together to form a soft dough.  Place dough on board and form into 2 rolls, each about 8 inches long and 1 1/2 inches round.

Place decorator sugar on 2 pieces of aluminum foil, place dough on foil and roll back and forth until sugar coats the outside of each roll.

Wrap and refrigerate for 12 hrs, remove from refrigerator, cut each roll into 20- 24 slices and place on well greased cookie sheet.  A tip, may use a silicon mat, also.

Bake in a preheated oven at 350 degrees for about 9-10 minutes, watch so that cookies do not brown on top. I use 2 sheet pans and alternate them in the oven halfway through.

Remove cookies from oven, using a spatula, transfer cookies to cooling rack.  Ready to eat when cool.

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