2 cups all-purpose flour
½ tsp. baking soda
1 cup unsalted butter, softened
½ cup granulated sugar
1 large egg, beaten
3 to 4 Tbsp. sanding or other coarse-grain sugar
1. Set racks in the upper and lower thirds of the oven, and preheat to 350F. Line 2 large baking sheets with parchment.
2. In a medium bowl, whisk together the flour and baking soda.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until fluffy. Then add the sugar and beat briefly to combine. Add the flour mixture, and beat on low speed until just combined. The dough will appear crumbly, but if you squeeze a bit in your hand, it will cohere. Divide the dough in half.
4. Roll each half between large sheets of plastic wrap into a rectangle approximately 10 by 15 inches, about 1/8 inch thick. Transfer, still in plastic wrap, to a baking sheet, and refrigerate until firm, about 30 minutes. Then remove the top layer of plastic wrap and cut into desired shapes.
5. Brush the tops of the cookies very lightly with the beaten egg, and then sprinkle with sanding sugar. Bake the cookies, 2 sheets at a time, switching positions of the pans halfway through baking, until they are very pale golden, 15 - 18 minutes, depending on size. Cool on the baking sheets for 5 minutes; then carefully slide the cookies, still on the parchment, onto wire racks. Cool completely. Make more cookies with the remaining dough, baking on cooled, freshly lined baking sheets. Makes about 35 cookies.
