I had a little extra time this weekend and wanted to try to recreate a cookie we saw demonstrated in class last week; it is a petit four known as diamant, which means diamond en français. The cookie derives its name from the sparkling sugar around the edges. The cookies are easy to put together and you slice and bake them. The recipe below yields about 4 dozen, so you can make and freeze the dough for several months.
Vanilla and Chocolate Diamant
Diamant
There are variations for the diamant recipe; below is the basic vanilla recipe.
Yields: 3 1/2 to 4 dozen
Storage: Store raw for 1 week in the refrigerator or 2 to 3 months in the freezer. Once baked, store in an airtight container at room temperature for 5 to 6 days or well wrapped in the freezer for 1 month. Do not store baked cookies in the refrigerator.
Ingredients:
- butter - 4 ¾ ounces, room temperature
- vanilla extract - 1 teaspoon
- vanilla bean - Seeds of 1 bean
- powdered sugar - 2 ounces
- all-purpose flour - 6 ounces
- salt - pinch
- egg whites & sanding sugar - for finish
Instructions:
- In a stand mixer fitted with the paddle attachment, cream the butter, vanilla, vanilla bean seeds, and powdered sugar, scraping down the sides as necessary.
- Stop the mixer and add the flour and salt. Continue mixing on low until cookie dough comes together.
- On a floured surface, break the dough into three pieces and roll each into a log shape 1” in diameter.
- Place in the refrigerator to chill, until hard enough to easily slice.
- Brush the length of barrel of dough with egg whites and roll in sanding sugar.
- Cut log into ½” thick slices and place on parchment lined tray.
- Bake at 350° until golden brown and baked all the way through – approximately 15 minutes, rotating partway.