Rosemary Sugar Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 2 tablespoons finely chopped fresh rosemary leaves
• 2 teaspoons pure vanilla extract

Directions

1. Set up your stand mixer with the paddle attachment, then beat the butter and granulated sugar on medium-low speed until they come together. Pause to clean off the sides of the bowl and the paddle, then add the flours, cornstarch, rosemary, and salt. Mix on low speed only until the dough is incorporated. Shape it into 3 disks, each 1/2-inch thick, and chill for at least 1 hour, or leave them there overnight. If you prefer, freeze them for up to 1 month and defrost overnight in the refrigerator.
2. Put a rack in the middle of the oven and heat it to 350°F. Set parchment on 1 large rimmed baking sheet, or use more if you need them.
3. Pull 1 dough disk from the refrigerator and let it stand at room temperature for about 5 minutes, just until it is soft enough to roll. Place it between 2 pieces of parchment and roll it into a 7-inch round that is 1/4 inch thick. Peel off the top sheet of parchment.
4. Whisk the egg with 1 Tbs. water. Lightly brush the round with the egg wash. Use a sharp knife or pizza cutter to slice it into 8 wedges. Set a rosemary leaf on each wedge, if you like, then sprinkle the whole round with granulated sugar. Add a heavy layer of coarse-grained sugar along the curved edge of each cookie. Move the wedges to the prepared baking sheet, leaving about 1 inch between them. Refrigerate for 15 minutes. Bake for 13 to 15 minutes, until the cookies are light golden brown all over.
5. Let the cookies rest briefly on the baking sheet, then move them to a rack to cool completely. Do the same rolling, cutting, chilling, and baking with the remaining 2 disks. For up to 2 days, keep the cookies at room temperature in an airtight container.