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Export 3 ingredients for grocery delivery
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and salt at medium speed until creamy, 2 to 3 minutes. Add egg yolks and vanilla, and beat until combined. With mixer on low speed, gradually add flour, beating until dough starts to form a ball. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes.
Step 2
Preheat oven to 350°F (180°C). Line 3 baking sheets with parchment paper.
Step 3
On a lightly floured surface, roll dough to ¼-inch thickness. Using a 2-inch round cutter, cut dough. Using a metal spatula, gently place 12 cookies on each prepared pan. (Any dough scraps can be rewrapped and refrigerated while cookies are baking.) Sprinkle generously with sanding sugar.
Step 4
Bake, one batch at a time, until edges begin to brown, 14 to 16 minutes. Let cool completely on pans. Store in an airtight container for up to 3 days.
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