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Sanded Butter Cookie

These cookies are a cross between Sandies and the more traditional Butter Cookie you may find around the Holiday Table. I find a bit of Coconut Sugar adds just the right touch for this tasty combo.
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Servings: 21 cookies
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 1.5 Cups All-Purpose Flour I used Wheat Montana
  • 1/2 Cup Powdered Sugar I used The Organic brand from Aldi's USA
  • 1/4 Cup Arrowroot Powder You can also use Cornstarch
  • 1 Heavy Pinch Salt I use Redmond's Real Salt
  • 1 TBSP Coconut Sugar
  • 1 Cup Unsalted Butter, Softened (If you do not have unsalted, skip the pinch of salt and add 1/4 tsp of extra coconut sugar).
  • 1.5 TSP Vanilla Extract
  • Sprinkles Totally Optional

Equipment

  • 2 Cookie Sheets
  • Parchment Paper
  • Hand Mixer or Stand Mixer

Method
 

  1. Preheat oven to 300 F
  2. Mix together soft butter, coconut sugar, and powdered sugar until creamy. Use a hand or stand mixer for this step.
  3. Mix together the remaining ingredients of Arrowroot powder, Salt, and Vanilla Extract into the creamy butter and sugar mixture. Fold it in.
  4. On a parchment paper-lined cookie sheet, spoon out a heaping tablespoon ball of cookie dough and gently press the top down.
  5. Add sprinkles if you like, or skip if you aren't into that sort of thing.
  6. Bake until they set up and have some firmness to them and kind of crumbly.
    This took about 10-15 minutes for me.
  7. Allow cookies to cool on the cookie sheet and then transfer to a cooling wrack before eating. They are totally worth the wait!