1 cup granulated, raw, or turbinado sugar
1 chilled log of Butter Shortbread Cookie Dough
- Preheat the oven to 325°F. Place the sugar in a small bowl.
- Cut the log into twenty 12-inch rounds. Dip one cut surface of each of the rounds into the sugar and arrange them 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
- Bake until golden brown, 15 to 20 minutes. Cool the cookies on a wire rack.