Makes 24-36 cookies depending on thickness of slices

Additional ingredients for baking day:

1 egg white mixed with 1 Tablespoon water for egg wash

coarse sugar for sprinkling

How to freeze:

Chill dough blocks in the fridge for 2 hours and up to 4 days before transferring to the freezer. This will firm up the dough and prevent it from being misshapen.

How to bake:

1. When ready to bake, thaw overnight in the fridge.

2. Slice each block into 1/3”-1/2” thickness. I recommend trimming each cookie to sharpen the edges.

3. Place cookies three inches apart on cookie sheet lined with parchment paper or silicon baking mat.

4. Make egg wash by mixing together 1 egg white and 1 Tablespoon water.

5. Brush each cookie lightly with egg wash and then sprinkle with coarse sugar.

6. Bake at 350 for about 12-14 minutes until edges are just very lightly browned. Do not overcook as this will discolor your cookies. You may even start checking them at 11 minutes until you feel comfortable with this recipe in your oven.

7. Remove from oven and allow cookies to sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Keep cookies covered to retain freshness up to 1 week.